Pumpkin & Goat Cheese Bisque
This rich and creamy Pumpkin Goat Cheese Bisque will warm you up on a cold night. It also freezes and reheats well, so it lends itself well to meal-prep.
Equipment
- 1 Stock Pot or Dutch Oven
- 1 Blender Large-capacity, like a Ninja or Vitamix
Ingredients
- 2 15oz Canned Pumpkin or 2lbs. Kabocha, Sugar Pumpkin, or Butternut Squash
- 1 White Onion medium
- 4 - 6 cloves Garlic peeled
- Oil as needed
- 4.5 cups Lobster Stock or 4.5 cups water + bouillon paste. Can substitute fish stock
- 20 leaves Sage fresh, chopped
- 4 sprigs Rosemary fresh, chopped
- 6 sprigs Thyme fresh, chopped
- 4 - 6 oz Goat Cheese around 1/2 cup
- 1.24 - 2.0 cups Heavy Cream
- 1 Lemon, squeezed/juiced
- Nutmeg, freshly grated to taste
- Salt & Pepper to taste
- Fresh Basil for garnish
Instructions
Roasting (Optional, mostly if using whole pumpkin)
- Preheat oven to 425°F (218°C).
- Scoop the canned pumpkin (or diced fresh pumpkin, tossed with oil) into a glass or stoneware baking dish and level off, then roast in preheated oven.
Main Recipe
- Dice onion, quarter garlic cloves, and chop fresh herbs.
- Heat a Dutch oven or stock pot on the stove, then add cooking oil. Once shimmering, add onions and cook until translucent, about 5 – 6 minutes.
- Add garlic and herbs and cook for another 3 – 4minutes, then add 4.5 cups of lobster stock (or 4.5 cups water and some bouillon paste).
- Scoop canned pumpkin (or roasted fresh pumpkin, if using) into pot, then stir to combine everything.
- Bring soup to a boil, then reduce to a simmer and cook for 45 minutes.
- Add soup to a high-power blender and blend until smooth. Work in batches if you have to, but this is also when you’ll be adding your goat cheese. If using crumbled goat cheese, just add about half the carton at a time and blend it in. If using a log of goat cheese you should probably tear it into smaller parts, then blend it in.
- Once all of the soup and goat cheese is blended, return it to the Dutch oven or stock pot.
- Add heavy cream and the juice of one lemon.
- Add salt, pepper, and freshly grated nutmeg to taste.
- The soup is now ready to serve. Garnish with fresh basil leaves; chiffonade them if you wish to. Like many soups, I like to serve this with bread.