PUREED PUMPKIN AND CHEESE SOUP

Name: PUREED PUMPKIN AND CHEESE SOUP
Cook time: 45 min
Yield: 4 people
Ingredients: Rye bread croutons to taste; Toasted pumpkin seeds to taste; Pumpkin 800 g; Onion 200 g; Clarified butter 40 g; Brigante Goat cheese 160 g; Carrot 1; Courgette 1; Celery stalk 1; Potato 1; Salt to taste

CREATIVE

The protagonist of this recipe: Goat Brigante

Find out more

Ingredients

4 people

Rye bread croutons to taste
Toasted pumpkin seeds to taste

For the pumpkin

Pumpkin 800 g
Onion 200 g
Clarified butter 40 g
Brigante Goat cheese 160 g

For the Vegetable Broth

Carrot 1
Courgette 1
Celery stalk 1
Potato 1
Salt to taste

Method

To make the pureed pumpkin soup you also need a good vegetable broth, so in the meantime, as you prepare the other ingredients, cook the carrot, courgette, celery and potato in plenty of salted water.

Peel the pumpkin and onion, cut them into slices and paint them with butter.

Turn on the oven to 180 degrees and bake the pumpkin and onion, cook for 30 minutes.

Take out of the oven and let cool.

When cold, blend pumpkin and onion with vegetable broth and Brigante Goat cheese cut into small pieces.

Toast the pumpkin seeds in a pan.

Plate the pureed pumpkin and goat cheese soup up, add rye bread croutons and toasted pumpkin seeds, and finish with a drizzle of oil of excellent quality.

RECIPE BY: Luisa Bayre and her staff