Norwegian Pumpkin Soup

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1/2 teaspoon salt, or more as needed
• 5 cups 1/2-inch cubed pumpkin, from about 1 1/2 pounds unpeeled pumpkin
• 1 teaspoon ground mace
• 4 cups hot homemade or canned vegetable stock
• 3 cups grated Jarlsberg cheese

1. In a wide pan over medium heat, heat oil.
2. Add onion and 1/2 teaspoon salt; saute until softened, 5 minutes.
3. Add pumpkin and mace, and stir well to coat.
4. Saute 5 minutes more, stirring to prevent browning.
5. Add hot stock, and bring to a boil.
6. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
7. Pour soup into a large jug or bowl, and add 2 cups grated cheese.
8. Allow mixture to cool for about 15 minutes.
9. With a blender, puree soup in batches.
10. Return puree to a clean saucepan, and reheat over medium-low heat.
11. Adjust salt to taste, and ladle into four soup bowls.
12. Garnish each bowl with a sprinkling of remaining cheese, and serve.

vegetable oil, onion, salt, pumpkin, ground mace, vegetable stock, cheese

Taken from cooking.nytimes.com/recipes/11250 (may not work)