Pumpkin and Goat Cheese Velouté
INGREDIENTS
- 3 + 1/3 pounds Delica pumpkin, peeled and cubed
- 2 cups soft goat cheese, divided
- 2 shallots
- 2 garlic cloves
- 3 + 1/2 cups vegetable broth
- Extra virgin olive oil, as needed
- Fine salt, to taste
- Black pepper, to taste
- Toasted pumpkin seeds with salt, as needed (for garnish)
- 2 sprigs rosemary
- 2 sprigs sage
INSTRUCTIONS
- Prepare the pumpkin: Peel the pumpkin, remove the seeds, and cut it into cubes.
- Prep the aromatics: Slice the shallots thinly and smash the garlic cloves.
- Sauté: In a large pot over medium heat, warm a drizzle of extra virgin olive oil. Add the shallots, garlic, rosemary, and sage. Sauté for about 2 minutes.
- Cook the pumpkin: Add the cubed pumpkin to the pot, stirring well to coat. Cook for about 5-7 minutes.
- Add broth: Pour the vegetable broth into the pot, bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender.
- Remove aromatics: Discard the rosemary, sage, and garlic.
- Blend with goat cheese: Add 1+2/3 cups of the goat cheese (400g) and blend the soup until smooth and creamy.
- Season: Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish each serving with 3 small quenelles of fresh goat cheese, toasted pumpkin seeds, and a drizzle of extra virgin olive oil.
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