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
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
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.