Pumpkin Cheese Soup with Garlic Basil Cheese Crisps
A recipe for Pumpkin Cheese Soup with Garlic Basil Cheese Crisps! This warming, seasonal soup comes together easily and is paired with cheese crisps, croutons, and toasted pepitas for a fun contrast in texture.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ounces Sincerely Brigitte Garlic Basil Cheese
- 1 tablespoon olive oil
- 2 shallots (peeled and finely chopped)
- 2 cloves garlic (minced)
- 4 cups pureed pumpkin
- 3 cups vegetable stock
- 1 cup milk
- 7 ounces Sincerely Brigitte Garlic Basil Cheese (shredded)
- Salt (to taste)
- Croutons
- Toasted pumpkin seeds (pepitas)
Instructions
- 1
Preheat oven to 350˚F. Line a baking sheet with parchment. Shred 4 ounces of the cheddar cheese and arrange in mounds on the prepared baking sheet at least 1 inch apart. Bake in preheated oven until flattened and golden brown, 15-18 minutes. Allow to cool on baking sheet until hardened while you prepare the soup.
- 2
In a large pot, drizzle olive oil over medium heat. Add the shallots and cook, stirring often, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- 3
Add the pumpkin and continue to cook for a minute before pouring in the vegetable stock and milk. Bring the mixture to a boil, then decrease heat to a simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and stir in the shredded Garlic Basil Cheese until melted and combined. Season with salt to taste.
- 4
Divide the soup among serving bowls or hollowed out, roasted pumpkins. Top with Garlic Basil Cheddar Crisps, croutons, and toasted sesame seeds. Serve immediately.