Recipes
Pumpkin-Roasted Red Pepper Soup with Basil-Goat Cheese Cream

Ingredients

Serves:        2-4

Basil-goat Cheese Cream:

1/2 cup crumbled goat cheese

1/4 cup heavy cream

2 Tablespoons fresh basil, chopped

Pumpkin-Roasted Red Pepper Soup:

1 Tablespoon olive oil

1 cup onion, chopped

1 teaspoon garlic, minced

1 (14-oz.) can chicken broth

1 cup puréed pumpkin

1/2 cup roasted red peppers, finely chopped

1/3 cup heavy cream

Salt and Pepper to taste

Instructions

Basil-Goat Cheese Cream:  In a medium bowl, combine goat cheese, cream, and basil.  Cover and refrigerate until ready to serve.

For Pumpkin-Roasted Red Pepper Soup:  Heat olive oil in a large saucepan over medium heat.  Add chopped onion and sauté, stirring regularly, for 3-4 minutes or until soft.  Add garlic and sauté for 1-2 minutes more.  Whisk in chicken broth, pumpkin, and chopped red peppers.  Bring to a boil; reduce heat to medium-low.  Add cream.  Stir well, cover, and simmer 8-10 minutes to heat throughout and combine flavors.  Season with salt and pepper.

To serve:  Ladle soup into shallow serving bowls.  Garnish the middle of each serving with some of the chilled Basil-Goat Cheese Cream.  Serve immediately.  Makes 2-4 servings.

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