Pumpkin Chevre Soup

Total Time: 30 minutes, Serves: 4


  • 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


  • 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.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s