Norwegian Pumpkin Soup

1. 1

   In a wide pan over medium heat, heat oil.

2. 2

   Add onion and 1/2 teaspoon salt; saute until softened, 5 minutes.

3. 3

   Add pumpkin and mace, and stir well to coat.

4. 4

   Saute 5 minutes more, stirring to prevent browning.

5. 5

   Add hot stock, and bring to a boil.

6. 6

   Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.

7. 7

   Pour soup into a large jug or bowl, and add 2 cups grated cheese.

8. 8

   Allow mixture to cool for about 15 minutes.

9. 9

   With a blender, puree soup in batches.

10. 10

    Return puree to a clean saucepan, and reheat over medium-low heat.

11. 11

    Adjust salt to taste, and ladle into four soup bowls.

12. 12

    Garnish each bowl with a sprinkling of remaining cheese, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.