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Pumpkin Soup with Curry and Goat Cheese

Lucky Penny News

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Pumpkin Soup with Curry and Goat Cheese

Abbe Turner

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  • Melt butter in a large saucepan or dutch oven over medium heat.
  • Add leek, salt and pepper and cook, covered, until very soft, about 10 minutes, stirring occasionally.
  • Add garlic and curry powder and cook for another minute.
  • Add vegetable stock and pumpkin puree and mix well.
  • Bring to a boil, cover and turn down the heat. Cook for 10 minutes.
  • Remove soup from the heat and add goat cheese.
  • Puree soup in a food processor, blender or with an immersion blender.
  • You may need to puree the soup in batches.
  • Make sure to vent the food processor or blender while processing.
  • Return the soup to the pot. Adjust seasoning with salt and pepper if necessary.
  • Serve warm.
  • 4 oz. goat cheese (chevre)
  • 2 Tbsp. unsalted butter
  • 1 leek, washed and sliced
  • 2 cloves garlic, finely minced
  • 1 tsp. sweet curry powder
  • 3 cups vegetable stock
  • 2 cups pumpkin puree

Optional Garnish: Thin additional goat cheese with milk until it is the consistency of whipped cream. Place a dollop of goat cheese in the center of each bowl before serving.

Note: Do not boil the soup once the goat cheese has been added. You may make the soup a couple of days ahead of time, up to the point that the goat cheese is added. To finish soup, bring to a boil, then add goat cheese and continue with the recipe. Finished soup may be re-heated gently to desired temperature.