Gratinéed Pumpkin Soup
  • 2tablespoons extra-virgin olive oil
  • 1large yellow onionchopped
  • 8cloves garlicchopped
  • 1small (about 2 pounds) pumpkin or other squash (about 2 pounds)peeled, seeds removed, and diced
  • 1 1 russet potatopeeled and diced
  • 8cups water
  • 3 low-sodium vegetable bouillon cubs
  • 1cup freshly grated Parmesan cheesedivided
  • 1cup small croutons
  1. Heat olive oil in a large pot over medium-high heat and add onion and garlic. Stir constantly until vegetables have softened, 3–4 minutes. Add pumpkin and potato, stirring until nearly dry, 3–5 minutes. Add water and bouillon cubes and bring to a boil. Reduce heat to maintain a steady simmer, cover, and cook about 25 minutes, or until vegetables are very tender. Remove from heat.
  2. Working in batches, purée soup in a blender and return to pot. When all soup is puréed, scoop out 1 cup and return to blender. Add 1/2 cup of the cheese, blend thoroughly, and stir into soup. Season to taste with salt and pepper.
  3. Preheat broiler. Reheat soup and ladle into bowls. Sprinkle surface of each bowl with croutons, followed by remaining cheese. Place under broiler for about 30 seconds, or until cheese is melted and lightly browned. Use potholders to transfer bowls to serving plates and serve at once.
Recipe Notes
Nutrition Facts
Gratinéed Pumpkin Soup
Amount Per Serving
Calories 221 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 15mg 5%
Sodium 431mg 18%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 221 cal, 10g fat (5g mono, 1g poly, 4g sat), 15mg chol, 10g protein, 26g carb, 2g fiber, 431mg sodium