Pumpkin and Onion Soup

• 6 cups thinly sliced onionsonion
• 3 tablespoons butterbutter
• 1 teaspoon sugarsugar
• 1 3-pound pumpkinpumpkin
• 4 cups well-seasoned chicken stock
• Salt and freshly ground black peppersalt-and-pepper
• 6 to 8 slices French or Italian bread, toastedbread
• 1/2 cup grated Swiss cheeseswiss-cheese

1. 01In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
2. 02While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
3. 03Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
4. 04Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.

Calories

334 kcal

Protein

14 g

Fat

12 g

Saturated fat

6 g

Carbs

49 g

Fiber

4 g

Sugar

16 g

Sodium

1294 mg

Cholesterol

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