Pumpkin Chevre Soup

Total Time: 30 minutes, Serves: 4

Ingredients:

• 4 ounces Terrell Creek Farm Chevre
• 2 tablespoons unsalted butter
• 1 leek, washed and sliced
• 2 cloves garlic, finely minced
• 1 teaspoon sweet curry powder
• 3 cups vegetable stock
• 2 cups pumpkin puree

Directions:

• Melt butter in a large saucepan or dutch oven over medium heat
• Add leek, salt and pepper and cook, covered, until very soft, about 10 minutes, stirring occasionally
• Add garlic and curry powder and cook for another minute
• Add vegetable stock and pumpkin puree and mix well
• Bring to a boil, cover and turn down the heat. Cook for another 10 minutes.
• Remove soup from the heat and add goat cheese
• Puree soup in a food processor, blender or with an immersion blender
• You may need to puree the soup in batches
• Make sure to vent the food processor or blender while processing
• Return the soup to the pot. Adjust seasoning with salt and pepper, if necessary.
• Serve warm

Optional Garnish: Thin additional goat cheese with milk until it is the consistency of whipped cream. Place a dollop of goat cheese in the center of each bowl before serving.