Pumpkin Soup with Blue Cheese Toasts

Pumpkin Soup with Blue Cheese Toasts

Rated:
Recipe Rating: 3.80741
Serves 5 to 6
This delicious, seasonal recipe comes from our friends at Point Reyes Farmstead Cheese Company. Their creamy blue cheese pairs perfectly with the sweetness of pumpkin, but you can use the purée from any hard-skinned winter squash, like butternut, if you would like. Just peel and chop the squash, roast it in a hot oven, and process in your food processor until smooth.
Ingredients: 
  • 4 tablespoons unsalted butter
  • 1/4 medium yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1/2 small shallot, finely chopped
  • 28 ounces (about 3 1/2 cups) canned pumpkin
  • 2 cups low-sodium chicken or vegetable broth
  • 4 sprigs fresh thyme, leaves removed and chopped
  • 1/2 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1 small baguette, sliced into 1/4-inch-thick rounds
  • 5 tablespoons blue cheese crumbles
  • 1/4 teaspoon ground black pepper
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Method: 
In a large saucepan, melt butter over medium heat. Add onion, celery, carrot and shallot. Cook over moderate heat until onions are translucent, about 6 minutes. Add pumpkin, broth and 1 1/2 cups water. Simmer until vegetables are tender, about 20 minutes. Remove from heat and purée the mixture with an immersion blender or carefully transfer to an upright blender, working in batches. Return mixture to saucepan and add chopped thyme and cream. Gently reheat over low heat just until hot, but not boiling. Taste and adjust seasoning.

Preheat the broiler. To prepare the blue cheese toasts, place baguette slices on a baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top.
Nutritional Info: 
Per Serving: 250 calories (170 from fat), 19g total fat, 11g saturated fat, 55mg cholesterol, 640mg sodium, 19g carbohydrates, (5 g dietary fiber, 6g sugar), 5g protein.