Pumpkin Soup

Recipe from iledefrancecheese.com A soothing, warming soup perfect for the holidays. To make this creamy pumpkin soup even more satisfying, try topping with a dollop of goat cheese "mousse," created by simply mixing softened goat cheese into whipped cream. Add a spoonful of the mousse to the soup just before serving. The recipe calls for canned pumpkin, bur fresh may be used instead. Preparation with fresh pumpkin follows original recipe.

Yield: 4 servings ( Serving Size: to 6 servings )
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  • The Soup:
  • 1 tablespoon(s) butter
  • 1 tablespoon(s) olive oil
  • 1 small onion, very finely chopped
  • Salt and freshly ground pepper
  • 3 15-ounce can(s) pumpkin (unsweetened*)
  • 6 cup(s) chicken broth
  • 1/4 packed cup(s) brown sugar
  • Herbed Goat Cheese Mousse:
  • 1 cup(s) chilled heavy cream
  • 4 ounce(s) herbed or plain goat cheese, at room temperature
  • Salt and freshly ground pepper
  • 1 tablespoon(s) finely chopped fresh thyme


  1. 1. Melt butter and olive oil in a large soup pot over medium heat. When
  2. the butter has melted, add onion and cook, stirring occasionally, until
  3. onion is completely soft, about 4 to 5 minutes. Stir in the pumpkin and
  4. cook another 3 minutes. Season well with salt and pepper. Stir in the
  5. chicken broth and bring the soup to a simmer, stirring occasionally.
  6. Reduce heat to low and cook 10 minutes. Add brown sugar, crushing it
  7. first in your hands to smooth out the lumps. Mix well.
  8. 2. Meanwhile, make the Herbed Goat Cheese Mousse: using an
  9. electric or stand mixer, whip the cream until it holds together in soft
  10. peaks. With the machine off, crumble in the goat cheese, salt, pepper,
  11. and thyme. Turn machine on to medium speed and whip goat cheese and
  12. cream together until uniform, about 1 minute, scraping sides of bowl as
  13. necessary. Chill until ready to use.
  14. 3. The soup and the goat cheese mousse can be made several
  15. hours ahead of time.
  16. 4. Reheat the soup and serve hot, topping each bowl with a
  17. tablespoon-sized dollop of Herbed Goat Cheese Mousse. 5. *If you'd like, you can use fresh pumpkin for this soup instead.
  18. Preheat your oven to 400 degrees. Line a large baking sheet with foil
  19. and spread about a tablespoon of olive oil over the foil. Cut a
  20. medium-sized pumpkin in half, scoop out the seeds, and place halves
  21. cut-side down on baking sheet. Bake 45 to 60 minutes (depending on the
  22. type and size of your pumpkin), or until a fork pierces the skin
  23. easily. Let cool about 10 minutes, then scrape the pumpkin flesh into
  24. the bowl of a food processor and puree until smooth. You'll need 5 1/4
  25. cups of pumpkin puree.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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