10.23.17 Roasted pumpkin soup with toasted pumpkin seeds and goa - WFSB 3 Connecticut

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10.23.17 Roasted pumpkin soup with toasted pumpkin seeds and goat cheese

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Roasted pumpkin soup with toasted pumpkin seeds and goat cheese

From Chef Kevin Cousin at Tosca

Ingredients:

  • 4 lbs Local Roasted Pumpkin, different varieties
  • 6 cups Vegetable stock
  • 1 Garlic clove
  • ½ Red onion
  • 1 Carrot
  • ½ tsp Ginger
  • 1 tsp Ground Nutmeg
  • 1 Minced Shallot
  • 3 cups Heavy Cream
  • Salt and pepper to taste

Directions:

Combine all ingredients, top with local goat cheese, toasted pumpkin seeds and chives if desired.