French Pumpkin Soup

• 1 tablespoon unsalted butter
• 1 small onion, peeled and diced
• 4-3/4 pounds pumpkin, peeled, seeds removed and diced
• 1 small potato, peeled and diced
• 5 cups water
• Sea Salt
• 3/4 cup Gruyere or Comte cheese, grated

1. Melt the butter in a large heavy saucepan over medium-high heat.
2. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.
3. Add the pumpkin, the potato, and the water; stir, and then season lightly with salt.
4. Cover and bring to a boil.
5. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes.
6. Remove from the heat and puree the mixture in a food processor or with a wand mixer until smooth and uniformly blended.
7. Taste for seasoning, and serve with the cheese alongside.

unsalted butter, onion, pumpkin, potato, water, salt, gruyere

Taken from www.epicurious.com/recipes/food/views/french-pumpkin-soup-100348 (may not work)