Cream of pumpkin with gruyere cheese and port wine

Cream of pumpkin with gruyere cheese and port wine

The pumpkins link again in their nose radius vegetables and I'm thrilled :-)

I can finally make my favorite soup, with my pressure cooker.

My version of today with grated cheese, cream and a touch of port, for more than velvety soup ...

Cream of pumpkin with gruyere cheese and port wine

For 6 persons:

  • 1 potimarron midsize
  • olive oil
  • 1 onion
  • 1 garlic clove
  • 500ml vegetable stock
  • 1 small glass of port
  • 125ml whipping cream
  • 100g gruyere or other grated cheese
  • 1 cinnamon cc
  • 1 cc of turmeric
  • herbs

Cut the pumpkin into pieces keeping the skin. Fry the chopped onion and garlic in olive oil in the pressure cooker or a large traditional casserole.

Add the pumpkin, then add the port. Leave sweat before adding the broth, herbs and spices. Close the pressure cooker and cook for 5 minutes after the whistle, or 20-25 minutes to the traditional casserole.

The pumpkin is tender. Add the cream and cheese and mix everything with a hand blender.

Serve immediately :-)

Cream of pumpkin with gruyere cheese and port wine

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