- 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
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
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