Norwegian Pumpkin Soup

By Nigella Lawson

Updated July 7, 2015

  • Jonathan Player for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(186)
Comments
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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.

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Ingredients

Yield:4 servings

  • 2 tablespoons vegetable oil

  • 1 medium onion, finely chopped

  • ½ teaspoon salt, or more as needed

  • 5 cups ½-inch cubed pumpkin, from about 1 ½ pounds unpeeled pumpkin

  • 1 teaspoon ground mace

  • 4 cups hot homemade or canned vegetable stock

  • 3 cups grated Jarlsberg cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 92 milligrams cholesterol; 515 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 19 grams saturated fat; 38 grams fat; 1 gram trans fat; 1 gram fiber; 1146 milligrams sodium; 29 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a wide pan over medium heat, heat oil. Add onion and ½ 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. Step 2

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

  3. 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.

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Ratings

4 out of 5
186 user ratings
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Comments

greygrey

what is equivalent if using canned pumpkin

Analisa

Fresh pie pumpkin is never as flavorful as a good squash; I always use squash for my "pumpkin" recipes even if fresh pumpkins are available. Go for a hubbard or kabocha-style instead of the butternut, if you can; the flesh tends to be denser, less watery, and more intensely flavored.

Helen

HR I have made this for years. And done it both ways. No comparison when using canned. Fresh is tastier.

Brian

Using an immersion blender is far easier than cooling the soup and transferring it to other containers to blend. If you're good with it, you don't even really need to let it cool (of course be careful of splashes!). I immersion blend straight in the pot before adding the cheese.

Shelby

This was surprisingly delicious. I used 5 c pumpkin purée from my freezer (homemade from fall), about 2 c jarlsberg cheese, and homemade veggie stock. I think the stock helped a lot - it was from a bunch of random veg trimmings and a handful of parmesan rinds, which gave it a cheesy nutty flavor that goes well with this cheesy soup. The mace is really nice in this too.

Meta

Loved this soup. Used a home grown Seminole pumpkin and homemade stock. So easy, fast, and tasty.

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