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January 26, 2023
Pumpkin Soup with Herbed Goat Cheese Mousse
Ingredients
- 1 tbsp. butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 15-oz. cans pureed pumpkin (NOT pumpkin pie filling)
- 3 cans chicken broth (6 cups)
- 1/4 packed brown sugar
- 1 cup heavy cream, chilled
- 4 oz. Il de France La Buchette goat cheese, plain or herbed, at room temperature
- 1 tbsp. finely chopped fresh thyme (or 1tsp. dried) salt and freshly ground balck pepper.
Preparation:
- Melt butter and olive oil in a large soup pot over medium heat. When the butter has melted, add onion and cook, stirring occasionally, until onion is completely soft, about 4-5 minutes. Stir in the chicken broth and bring the soup to a simmer, stirring occasionally. Reduce heat to low and cook 10 minutes. Add brown sugar, crushing it first in your hands to smooth out the lumps. Mix well and keep warm over low heat.
- Meanwhile, using an electric or stand mixer, whip the cream until it holds together in soft peaks. With the machine off, crumble in the goat cheese, salt, pepper, and thyme. Turn machine on to medium speed and whip goat cheese and cream together until uniform, about 1 minute, scraping the sides of the bowl as necessary.
- Serve hot soup in bowls with a dollop of goat cheese mousse.TIP: If you'd like, you can use fresh pumpkin for this soup instead. Preheat your oven to 400ºF. Line a large baking sheet with foil and spread about a tbsp. olive oil over the foil. Cut a medium-sized pumpkin in half, scoop out the seeds, and place halves cut-side down on the baking sheet. Bake 45-60 minutes (depending on the type and size of your pumpkin), or until a fork pierces the skin easily. Let cool about 10 minutes, then scape the pumpkin flesh into the bowl of a food processor and puree until smooth. You'll need 5 1/4 cups pumpkin puree.
