Another favorite from Elm Tree Organics! Originally published in the October 9th edition of Lancaster Farming, 2010.
Pumpkin Cheese Soup
4 cups chicken broth
1½ pounds seeded pumpkin (or winter squash), peeled and quartered
1 medium potato, peeled and quartered
¼ teaspoon white pepper
salt, to taste
6 to 8 ounces Gruyere cheese, grated
green pepper, cut in strips for garnish
In a large saucepan, combine chicken stock, pumpkin, potato, and pepper. Cover and simmer for 20 minutes or until pumpkin is tender. In a blender, process half or a third at a time until pumpkin is smooth. Return to saucepan. Heat through. Season to taste with salt. Transfer to soup bowls and sprinkle with cheese. Garnish with pepper strips.