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.

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