Pumpkin and Goat Cheese Soup
Delight your palate with this creamy and comforting Pumpkin and Goat Cheese Soup, a vegetarian escape ready in just 50 minutes! This easy pumpkin soup recipe is a symphony of flavors, perfect for a cozy fall evening or a light yet satisfying meal. The delicate sweetness of pumpkin meets the tangy richness of goat cheese in this gluten-free soup, creating a bowl of pure, homemade goodness. Sprinkle with toasted pumpkin seeds for an extra touch of flavor!
Dietary Information
Servings:
- 1
To prepare the pumpkin and goat cheese soup, first remove the peel from the pumpkin 1 and remove the seeds and internal filaments. Cut it first into slices 2 and then into cubes 3.
- 2
Cut the shallot into thin slices 4. In a saucepan, heat the oil, add the shallot 5 and the crushed garlic in its skin 6.
- 3
Add the rosemary 7, the sage 8 and sauté for 2 minutes. Add the pumpkin 9 and cook for 5-7 minutes, over high heat, stirring often.
- 4
Season with salt and pepper 10. Pour the vegetable broth into the pot 11, bring to a boil then lower the heat, cover with a lid 12, and let it cook for 20 minutes or until the pumpkin is tender.
- 5
Turn off the heat, remove the rosemary, sage and garlic 13 and add 400 g of goat cheese 14. Blend with an immersion blender 15 until you get a smooth and homogeneous soup.
- 6
Plate 16. For each plate, create, with two teaspoons, 3 small quenelles with the goat cheese 17 and place them on the soup 18.
- 7
Complete with toasted pumpkin seeds 19 and a drizzle of oil 20. Your pumpkin and goat cheese soup is ready to be served 21.
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