Pumpkin Soup with Sage and Gruyère Croutons

Pumpkin Soup with Sage and Gruyère Croutons
Photo by www.finecooking.com


  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • 6 cups 1-inch-diced peeled, seeded pumpkin
  • 2 Tbs. unsalted butter
  • 4 to 6 cups lower-salt chicken broth
  • 2 medium cloves garlic, sliced
  • 1 medium yellow onion, sliced
  • + 4 more ingredients
    • 1 tsp. minced fresh sage
    • 8 medium fresh sage leaves
    • 6 slices rustic bread (each about 6x2 inches and ½ inch thick)
    • 2-¼ cups packed grated Gruyère

Melt the butter in a heavy-duty 4- to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the pumpkin and garlic and cook, stirring, 1 minute more. Add the wine and the sage leaves and cook, stirring, until the wine evaporates, about ...

View full recipe at Fine Cooking


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