Pumpkin Soup (Zuppa di Zucca)

This is typically an autumn dish, but in Italy, I can get pre-peeled and diced zucca until mid-Spring.  This is a surprisingly rich and hearty soup.  C was a little skeptical of a meal with no meat, but he left the table singing the praises of this one.

This recipe says it serves 4, but I think it safely serves 6 or maybe even 8.

2 1/4 pounds (1kg) pumpkin, peeled, seeded and chopped
2 1/2 pints (1.5 liters) meat stock (see The Basics tab)
2 1/2 T (40g) butter
2 onions, chopped
2 potatoes, diced
1 garlic clove, chopped
3 day-old bread slices (a thick country bread)
5oz/150g Gruyere cheese, freshly grated (many cheese could probably be substituted, but the Gruyere definitely adds a subtle depth)
7oz/200ml cream (milk would probably be OK too, just not as rich)
salt and pepper

Steam the pumpkin for about 20 minutes.  Bring the stock to a boil.  Melt the butter in another pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes until softened.  Add the potatoes, pumpkin, and garlic, seasoning with salt and pepper to taste (I went heavy on the seasoning).  Pour into the hot stock and simmer for about 30 minutes.  Dice the bread and then lightly toast it.  Mix together the cheese, cream, bread and a pinch of pepper in a bowl.  Divide the mixture between four individual soup bowls and ladle the soup on top.

This recipe comes from The Silver Spoon, English Edition, 2005