Pumpkin and Goat Cheese Velouté

Name: Pumpkin and Goat Cheese Velouté
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Delica pumpkin to clean 3.3 lbs; Goat 1.1 lbs; Shallot 2; Garlic 2 cloves; Vegetable broth 3.375 cups; Rosemary 2 sprigs; Sage 2 sprigs; Salt to taste; Black pepper to taste; Pumpkin seeds toasted to taste; Extra virgin olive oil to taste

it de es fr br

Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

When the chill of winter really sets in, there's nothing quite like a bowl of pumpkin and goat cheese velouté to warm you up. Seriously good. In Italy, this creamy delight is a go-to for those who crave something comforting and a bit special. The pumpkin lends a gentle, sweet flavor. And the goat cheese? It adds a tangy and slightly savory kick. What really makes this velouté recipe shine is how the goat cheese melts into the pumpkin, creating an extra creamy and smooth texture.

Topping it off with toasted pumpkin seeds gives a crunchy contrast—pretty much perfect for complementing the silky soup. It's the kind of dish you want to snuggle up with, especially on a chilly night. Every spoonful can be a new adventure if you play around with spices like chili or a pinch of nutmeg. Italian cooks love this flexibility—sometimes swapping in other soft cheeses or using roasted pumpkin for a deeper flavor.

Across various regions in Italy, you'll find unique twists on goat cheese soup like this. Some folks might toss in fresh herbs or use whatever seasonal ingredients they have on hand for a simple upgrade. For real, the beauty of a creamy pumpkin soup lies in how easily you can make it your own without much hassle. Even with the same main ingredients, each batch can have its own flair.

The balance between that golden pumpkin and the sharp, moist goat cheese gives you a cozy bowl that always feels fresh. Italians often emphasize the importance of details—like the crunchy seeds on top or the blend of spices inside—because these elements elevate a simple bowl of pumpkin soup to something special. Whether you call it an easy pumpkin soup recipe or just a favorite from your list of fall soups, this dish showcases the best of autumn. So, why not try it out and see how this Italian classic can become a staple in your winter recipe rotation? Can't go wrong.

How to prepare Pumpkin and Goat Cheese Velouté

To prepare the pumpkin and goat cheese velouté, first remove the pumpkin skin 1 and eliminate the seeds and inner fibers. Slice it into pieces 2 and then into cubes 3.

Slice the shallot thinly 4. In a pot, heat the oil, add the shallot 5 and the crushed unpeeled garlic 6.

Add the rosemary 7, sage 8 and sauté for 2 minutes. Add the pumpkin 9 and cook for 5-7 minutes over high heat, stirring often.

Adjust with salt and pepper 10. Pour in the vegetable broth 11, bring to a boil then lower the heat, cover with a lid 12, and let it cook for 20 minutes or until the pumpkin is tender.

Turn off the heat, remove the rosemary, sage, and garlic 13 and add 14 oz of goat cheese 14. Blend with an immersion blender 15 until smooth and homogeneous.

Plate the velouté 16. For each dish, create 3 small quenelles with the goat cheese using two teaspoons 17 and place them on the velouté 18.

Finish with toasted pumpkin seeds 19 and a drizzle of oil 20. Your pumpkin and goat cheese velouté is ready to be served 21.

Storage

The pumpkin and goat cheese velouté can be stored in the fridge, in a sealed container, for 2-3 days. Reheat it gently in a saucepan, adding some vegetable broth or water to restore its creamy consistency. If you want to store it longer, you can freeze it without the goat cheese: pour it into bags or food containers suitable for freezing. When you want to enjoy it, defrost it in the refrigerator and reheat it, adding the goat cheese and garnishes just before serving.