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Before you jump to Yeto's Superb Pumpkin and Goat Cheese Soup! recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight from reading it, now let’s go back to yeto's superb pumpkin and goat cheese soup! recipe. You can cook yeto's superb pumpkin and goat cheese soup! using 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Yeto's Superb Pumpkin and Goat Cheese Soup!:
- Get 2 lb seeded and peeled pumpkin or kabocha, diced
- Get 3/4 cup white onion, chopped
- Prepare 4 1/2 cup fish stock ( you could also use chicken or veggie stock if you like)
- Provide 1/2 cup goat cheese or as desired
- Provide 1 fresh basil
- Take 1/4 cup olive oil
- Provide 1 salt and pepper
- Use optional
- You need 1 1/4 cup heavy cream
- Get 1 fillet of your favorite fish ( salmon or cod work best)
Instructions to make Yeto's Superb Pumpkin and Goat Cheese Soup!:
- Toss pumpkin, onions and garlic with olive oil in a pan until everything is roasted soft and has nice brown edges
- Place roasted items in a soup pot over medium heat. Add in 3/4 of the stock and simmer for up to 45 minutes.
- Put in food processor and blend until smooth
- Blend in small amounts of goat cheese and cream ( if using ) and adjust thickness with the rest of the broth. Salt and pepper to taste. Add in basil to taste as well
- If you are using the fish, pan fry it separately with oil, salt and pepper, then add it during step 4
Pumpkin - Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed. Simmer your soup until the dried thyme softens, then dish it out, top it with however much goat cheese you think you'd like, eat and feel happy. Remember, pumpkin soup isn't just for autumn. You can even chill it and eat it as a summer soup while wishing that autumn would hurry up.
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