Creamy Roasted Pumpkin and Goat Cheese Soup Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

This Creamy Roasted Pumpkin and Goat Cheese Soup Recipe is a delightful way to enjoy the flavors of fall. The combination of roasted pumpkin and tangy goat cheese creates a rich and creamy texture that is perfect for warming up on chilly days.

This soup recipe is easy to follow and can be prepared in about an hour, making it a great choice for a cozy dinner or a gathering with friends.

Delicious Pumpkin and Goat Cheese Soup

This soup features roasted pumpkin blended with aromatic spices and creamy goat cheese, resulting in a smooth and flavorful dish. The recipe serves 4 and takes approximately 60 minutes from start to finish.

Ingredients

1 medium pumpkin (about 3-4 pounds), peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup goat cheese, crumbled
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Fresh parsley or chives for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Pumpkin: Toss the diced pumpkin with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).
Combine Ingredients: Add the roasted pumpkin, broth, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
Add Goat Cheese: Stir in the crumbled goat cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread.