Curried Pumpkin & Goat Cheese

I made this soup because I had a leftover pumpkin from Halloween. I wanted a soup that was quick and easy, but highlighted the pumpkin flavor and had a rich mouthfeel. This is a very simple soup, you just have to cook the pumpkin in a flavored broth, temper some cheese, then add roasted pumpkin to the soup for texture. For garnish I just put chives and goat cheese on it, but you could easily add anything that gives texture; croutons, spiced pumpkins seeds, etc.

The flavor profile I was going for was a sweet earthy spice paired with the tangy flavor of goat cheese. I decided to use two different types of curry (one with a touch more heat), Szechuan pepper (for the floral taste), coriander, and cinnamon. Feel free and adjust these to your liking, but the richness of the pumpkin paired with this profile worked excellently.

Enjoy.

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Ingredients

• pumpkin, seeded, peeled, chopped 4 lbs

  • two cups diced reserved

• onion, chopped 2 ea

  • 1/2 cup diced reserved

• stock 1 qt

• water 1 qt

• potatoes, peeled and chopped 3 ea

• madras curry powder 1 T + 1 tsp

• red curry 1 T + 1 tsp

• Szechuan peppercorn 1 T + 1 tsp

• salt to taste

• coriander 1 T

• extra virgin olive oil 4 T

• crushed red pepper 2 tsp

• cinnamon 1 tsp

• goat cheese 12 oz

• sherry vinegar to taste

Garnish

chives, goat cheese

Method of Procedure

1. Heat your 1/2 oil in your soup pot and then add your onions, pumpkin, and some of your spices (2 tsp of your curry powders and peppercorns, 2 tsp of coriander, 2 tsp of crushed red pepper, and 1 tsp of cinnamon) once the oil is hot. Cook on medium heat until the onions begin to soften, about 20 minutes while stirring.

2. Add your stock, water, potatoes and then bring to a boil. Reduce to a simmer and cook for about 1 hour, until everything is soft enough to blend.

3. Heat your oven to 375 degrees.

4. While your soup is cooking, take your reserved pumpkin and onions and toss them with oil, the spices (1 tsp of the curry powders, 1 tsp of peppercorn, and salt), and 1 T of sherry vinegar.

5. Place on a sheet tray and roast until tender, about 40 minutes.

6. In small batches run your soup through a blender until smooth.

7. Remove 2 cups of your soup and put into a bowl with your roasted vegetables. Break apart your goat cheese and whisk together until incorporated.

8. Pour into your remaining soup, add your remaining spices, and mix.

9. Season to taste.