Norwegian Pumpkin Soup

Name: Norwegian Pumpkin Soup
Total time: 45 min
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

4.0

(90)

cooking.nytimes.com

Your recipes

Total: 45 minutes

Servings: 4

Cost: $4.73 /serving

Author : Nigella Lawson

cheese pumpkin fall

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons vegetable oil1 medium onion, finely chopped1/2 teaspoon salt, or more as needed5 cups 1/2-inch cubed pumpkin, from about 1 1/2 pounds unpeeled pumpkin1 teaspoon ground mace4 cups hot homemade or canned vegetable stock3 cups grated Jarlsberg cheese

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 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.

Step 2

Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.

Step 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.