Pumpkin Soup with Sage Gruyere Crostini
Satisfying soup with a tasty crunch.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Oven
- Ladle
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring cup
- Spoon
Ingredients
- SOUP
- 2 TBSP butter
- 1 medium yellow onion—sliced
- 6 cups 1" diced, peeled, seeded pumpkin
- 2 medium cloves garlic—sliced
- 1/2 cup dry white wine
- 1/4 cup grated Gruyère
- 8 medium fresh sage leaves
- 4 to 6 cups chicken or veggie broth CROSTINI
- 3 1/2 cups Pamela's Bread Mix
- 2 1/4 tsp dry yeast
- 1/4 oil
- 2 eggs—large
- water to make 2 cup plus 2 TBSP liquid
- 2 cups grated Gruyère cheese
- kosher salt
- freshly ground black pepper
- 1 tsp minced fresh sage
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