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Pumpkin Soup with Gruyére

A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére. Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.


  • 1/4 cup (1/2 stick) unsalted butter (or substitute 2 tablespoons Graisse de Canard® for 2 tablespoons of the butter)
  • 1 large onion, chopped
  • 1 1/2 ounces Fond de Poulet Gold® or 3 ounces Glace de Poulet Gold® dissolved in 6 cups hot water)
  • 1 bay leaf
  • 2 (14-ounce) cans pumpkin purée
  • 1 1/2 cups heavy cream
  • 2 tablespoons orange zest
  • 2 tablespoons orange juice
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground ginger
  • 3/4 pound Gruyère cheese, grated (about 3 cups)
  • Salt and pepper
  • 2 tablespoons chives, chopped, for garnish
  • Toasted pumpkin seeds, for garnish (see tip below)


  1. In a large saucepan, melt the butter over medium heat. Add the onion and sauté until it is tender, about 5 to 6 minutes.
  2. Add the chicken broth, bay leaf, and pumpkin purée and bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer for about 25 minutes.
  3. Remove the pan from the heat, purée the mixture in a food processor or blender, working in batches if necessary.
  4. Return the mixture to the pan and whisk in the cream, orange zest, orange juice, nutmeg, and ginger over low heat. Gradually add the cheese, whisking constantly until the cheese has fully melted.
  5. Season the soup to taste with salt and pepper, and serve it garnished with chives and toasted pumpkin seeds.

Additional Tips

To toast pumpkin seeds: Preheat the oven to 350º. Spread the pumpkin seeds out on a baking sheet and toast for about 10 minutes, or until the seeds are puffy and crisp.

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Classic French Stocks and Sauces