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.
1. 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.
2. Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.Advertisement
3. 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.
Yield: 4 servings.
(Wed Oct 30, 2002 - 11:27:12 am)