Pumpkin and Gruyere Cheese Soup

2 servings

40 minutes

Pumpkin and Gruyère cheese soup is a delightful dish that combines the tenderness of roasted pumpkin with the rich aroma of aged cheese. This recipe is rooted in Russian culinary traditions that value natural, simple yet flavorful ingredients. Baking the soup directly in the pumpkin adds a special charm: the flesh absorbs the creamy notes of Gruyère and the aromas of nutmeg, creating a velvety texture. A light spiciness from freshly ground pepper and a subtle nutty undertone make the soup harmonious and warming. This dish is perfect for autumn evenings, festive dinners, or cozy family gatherings where you want to impress guests not only with taste but also with its original presentation right in the pumpkin.

Energy value per serving

• Calories: 749
• Proteins: 34.5g
• Fats: 57.1g
• Carbohydrates: 31.4g

Ingredients

• Pumpkin: 750 g
• Gruyere cheese: 200 g
• Sour cream 25%: 200 g
• Nutmeg: to taste
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Cut the 'lid' off a small pumpkin weighing 750-800 grams, then use a spoon to remove the pulp with the seeds.

   Required ingredients:

   • Pumpkin: 750 g

2. Fill the pumpkin with grated cheese, add black pepper, grated nutmeg, and salt.

   Required ingredients:

   • Gruyere cheese: 200 g
   • Freshly ground black pepper:  to taste
   • Nutmeg:  to taste
   • Coarse salt:  to taste

3. Fill the pumpkin cavities with thick sour cream so that it covers the filling with a layer of a few millimeters.

   Required ingredients:

   • Sour cream 25%: 200 g

4. Close the pumpkin with a 'lid' and place it in a well-heated oven at 180-200 degrees for 40 minutes. Serve the finished soup directly in the pumpkin.