NORWEGIAN PUMPKIN SOUP

Norwegian Pumpkin Soup image

I call my soup Norwegian Pumpkin Soup, but not because it emanates from Norway. It's just that I add to the cooked and blended pumpkin a couple of cupfuls of Norwegian Jarlsberg cheese; if you wish to turn this into Swiss Pumpkin Soup, no geographical sleight of hand is needed. You just use Gruyère. Either way, the sweet nuttiness of the mild, deep-flavored cheese adds depth and tone (and protein) to the pumpkin.

Provided by Nigella Lawson

Categories one pot, soups and stews, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 teaspoon salt, or more as needed
5 cups 1/2-inch cubed pumpkin, from about 1 1/2 pounds unpeeled pumpkin
1 teaspoon ground mace
4 cups hot homemade or canned vegetable stock
3 cups grated Jarlsberg cheese

Steps:

In a wide pan over medium heat, heat oil. Add onion and 1/2 teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.
Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
Pour soup into a large jug or bowl, and add 2 cups grated cheese. Allow mixture to cool for about 15 minutes. With a blender, purée soup in batches. Return purée to a clean saucepan, and reheat over medium-low heat. Adjust salt to taste, and ladle into four soup bowls. Garnish each bowl with a sprinkling of remaining cheese, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 1153 milligrams, Sugar 8 grams, TransFat 0 grams