Pumpkin Soup with Blue Cheese Toasts

Pumpkin Soup with Blue Cheese Toasts

Serves 5 to 6

This delicious, seasonal recipe comes from our friends at Point Reyes Farmstead Cheese Company.

  • 1/4 cup butter
  • 1/3 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped carrots
  • 1 tablespoon minced shallot
  • 28 ounces (about 3 1/2 cups) canned pumpkin, (not pie mix)
  • 2 cups chicken or vegetable broth
  • 1 1/2 cups water
  • 4 sprigs fresh thyme, leaves removed and chopped
  • 1/2 cup heavy cream
  • Sea salt and ground black pepper
  • 1 small baguette, sliced into 1/4-inch-thick rounds
  • 5 tablespoons blue cheese crumbles
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In a large saucepan, melt butter. Add onions, celery, carrots and shallot. Sauté over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return mixture to saucepan and add chopped thyme and cream. Reheat over low heat just until hot but do not let boil. Taste and adjust seasoning.

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 carbohydrate (5g dietary fiber, 6g sugar), 5g protein

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