CREATIVE

PUREED PUMPKIN AND CHEESE SOUP

MEDIUM | 45 minutes

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

1

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.

2

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

3

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

4

Take out of the oven and let cool.

5

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

6

Toast the pumpkin seeds in a pan.

7

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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