Pumpkin soup with goat cheese my favorite soup

Estimated reading time: 3 minutes

Pumpkin soup is one of my favorite soups! Especially this pumpkin soup with goat cheese. The softness of the goat cheese with the spicy soup is a real seasoning. You can go in so many directions with pumpkin, because there are also many different types available. Recipe pumpkin soup

In this recipe we spice up the soup with chili flakes and fried bacon.

You can get pumpkins all year round, but I personally think it's a bit like fall. Crackling leaves on the floor and a fire in the living room, add some soup and enjoy.

Pumpkin soup with goat cheese

And this is how you make the Goat Cheese Pumpkin Soup:

- First preheat the oven to 200 degrees.
- Then peel the pumpkin and cut / chop the pumpkin into small cubes. Then cut the garlic cloves into thin slices. Then put everything in an oven dish and drizzle with some olive oil. Sprinkle with the chili flakes and sprinkle with some salt and pepper. Place the dish in the oven and grill the pumpkin for about 30 minutes or until the pumpkin is soft.


-Take a frying pan and fry the bacon in it.
-Make one liter of vegetable stock. (This may be made from stock cubes).
-Remove the baking dish from the oven and carefully add everything to the stock, bring to the boil and then let it simmer for a while.
- Finally, grab your immersion blender and blend it all into a nice smooth soup. And your pumpkin soup with goat cheese is ready.

Grab your deep soup bowls and pour the soup in, garnish the soup with the bacon, pumpkin seeds, goat cheese and finally the thyme leaves. Serve this pumpkin soup with a piece of crusty baguette or a warm whole wheat sandwich. For a festive presentation you can crumble some extra goat cheese over the soup just before serving.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Pumpkin soup with goat cheese

Pumpkin soup with goat cheese

Pumpkin soup is one of my favorite soups! Especially this pumpkin soup with goat cheese.

How many stars do you give this recipe?

4.9 of 39 comments
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Hallway: lunch, appetizer
Kitchen: European
Keyword: goat cheese, pumpkin
Preparation time: 10 minutes
Preparation time: 40 minutes
Total time: 50 minutes
Servings: 4 people
Author: Francine
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Ingredients:

  • 1 bottle gourd - big
  • 2 toes Garlic
  • 1 liter vegetable stock
  • 1 tablespoon chili flakes
  • Pepper
  • salt
  • Olive oil

For the garnish you will need:

  • 150 gram bacon
  • 150 gram soft goat cheese
  • Fresh thyme leaves
  • pumpkin seeds - roasted

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First preheat the oven to 200 degrees.
  • Then peel the pumpkin and cut / chop the pumpkin into small cubes. Then cut the garlic cloves into thin slices. Then put everything in an oven dish and drizzle with some olive oil. Sprinkle with the chili flakes and sprinkle with some salt and pepper. Place the dish in the oven and grill the pumpkin for about 30 minutes or until the pumpkin is very soft.
  • Take a frying pan and fry the bacon in it.
  • Make one liter of vegetable stock. (This may be made from stock cubes).
  • Remove the baking dish from the oven and carefully add everything to the stock, bring to the boil and then let it simmer for a while.
  • Finally, grab your immersion blender and blend it all into a nice smooth soup. Sprinkle with the pumpkin seeds, some bacon, and add the goat cheese.
  • Delicious bites!
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Want to try more recipes like Goat Cheese Pumpkin Soup? Take a look at the recipes below

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Mushroom carpaccio with bacon and nuts

Orange above Long live the pumpkin soup

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pumpkin soup recipe

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3 thoughts on “Goat Cheese Pumpkin Soup My Favorite Soup”

  1. 4 stars
    The intention is good, but if you roast the pumpkin at 200 degrees for 30 minutes with olive oil and garlic, the whole will get a nasty bitter aftertaste, 200 degrees is just too high I'm afraid. This gives the whole soup a strange taste. If I make it again, I would just gently fry the pumpkin in the stockpot with oil and garlic over low heat until the pumpkin cubes are cooked. Then you retain the beautiful flavors much more.

4.93 from 39 votes (37 ratings without comment)

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