Pumpkin Soup With Gruyere - cooking recipe

Ingredients

1/4 cup butter
1 large onion (chopped)
6 cups chicken broth
1 bay leaf
2 (14 ounce) cans pumpkin puree
1 1/2 cups heavy cream
2 tablespoons orange zest
2 tablespoons orange juice
1/8 teaspoon nutmeg (freshly grated if possible)
1/8 teaspoon ground ginger
3/4 lb gruyere cheese
salt (to taste)
white pepper (to taste)
2 tablespoons chives (chopped for garnish)
toasted pumpkin seeds (for garnish)

Preparation

In a large saucepan melt the butter over medium heat. Add onion and saute until tender (about 6 minutes). Add chicken broth, bay leaf and pumpkin puree and bring to a boil. Reduce heat to low and cover and simmer about 25 minutes.
Remove from heat and use a immersion blender or food processor and puree until smooth. Return mixture to pan over low heat and add cream, orange zest, orange juice, nutmeg and ginger and mix.
Gradually add cheese and continue stirring constantly until the cheese has fully melted.
Season with salt and pepper and garnish each bowl with additional cheese, chives and toasted pumpkin seeds.
NOTE: To toast pumpkin seeds. Spread pumpkin seeds out on a cookie sheet. Toast in 350 heated oven for about 10 minutes. Will be puffy and crisp.