Pumpkin Soup with Sage, Croutons, Bacon and Gruyere Cheese

Pumpkin Soup with Sage, Croutons, Bacon and Gruyere Cheese
This velvety-smooth soup uses either fresh roasted pumpkin or canned pumpkin puree, simmered with a rich savory chicken stock seasoned with nutmeg, thyme and cream.


  • 1/2 cup melted butter, divided
  • 1 cup chopped onions
  • 1/4 cup diced carrots
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine (optional)
  • 3 cups chicken broth
  • 2 cups pumpkin puree (roasted or canned)
  • 1 tablespoon brown sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon of: salt, black pepper, nutmeg and dried thyme
  • 1 teaspoon fresh chopped sage leaves
  • 1/4 teaspoon of: garlic, pepper and salt
  • 6 cups cubed French bread (about 1/2 large French roll)
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup crumbled bacon, cooked crisp
  • 1/2 cup shredded Gruyere (or Swiss) cheese

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4


  1. Heat 1/4 cup butter in heavy pot; add onions, carrots and garlic.
  2. Sauté over medium-low heat for 5 minutes or until tender, stirring frequently.
  3. Add wine and simmer for 2 to 3 minutes, or until liquid has reduced.
  4. Add chicken broth, pumpkin puree and brown sugar; simmer an additional 5 to 8 minutes, stirring occasionally.
  5. Remove from heat.
  6. Working in several smaller batches, add mixture to food processor bowl fitted with a steel blade and puree until smooth.
  7. Return to pot; add heavy cream, salt, black pepper, nutmeg and thyme.
  8. Simmer over low heat for 2 to 3 minutes. Keep warm.
  9. To make croutons: combine 1/4 cup melted butter, sage, garlic pepper and salt in a large skillet.
  10. Add cubed bread and toss to blend; heat over medium-low heat for 3 to 4 minutes, or until golden, stirring frequently.
  11. Remove croutons from heat, add Parmesan cheese and stir to blend.
  12. To serve, ladle soup into bowls; top each with croutons, bacon and shredded cheese.