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.

Disclosure: This post is sponsored by Sincerely, Brigitte. All comments and opinions are my own.

Pumpkin Cheese Soup with Garlic Basil Cheese Crisps

Celebrate Autumn with Pumpkin Cheese Soup featuring Garlic Basil Cheese from Sincerely, Brigitte™! This warming soup comes together easily with a combination of shallots, garlic, pureed pumpkin, vegetable stock, and a little milk. Shredded garlic basil cheese is mixed in for a creamy flavor with hints of roasted garlic and basil. For an added cheesy touch, the soup is topped with Garlic Basil Cheese Crisps along with croutons and toasted pumpkin seeds. Serve as an appetizer or on its own with slices of crusty bread (or even Pretzel Bread) for a light lunch.

Use your favorite store-bought croutons or make your own. Slice bread (a crusty bread is best, but most leftover bread will do) into 1 inch cubes. Drizzle with olive oil and arrange in a single layer on a baking sheet. Bake in a 350˚F oven until a toasted golden brown, about 15 minutes. They can be toasted in a skillet with butter or olive oil while constantly stirring.

The pumpkin seeds can also be toasted in the oven or on a dry skillet while stirring constantly until fragrant and golden.

I served the soup in a hollowed out pumpkin. To create a nicer look, I lightly roasted the pumpkin in a 350˚F oven after slicing off the top and scraping out the seeds. This gave a little color to the edges.

I used store-bought pureed pumpkin (not pumpkin pie filling) for the soup. If not available, you can also make your own.

Sincerely, Brigitte™

While I loved all the components of the soup, the star for me was definitely the Garlic Basil Cheese Crisps. These Crisps are easy to make and add a wonderful texture. They are also great on their own or broken over salads.

For the soup and crisps, I used Sincerely, Brigitte™ Garlic Basil Cheese. This cheese offered a flavorful creamy addition to the soup. Pasteurized cultured milk from Wisconsin dairy farms is made into cheese using kosher vegetarian rennet and seasoned with basil and roasted garlic. 

Sincerely, Brigitte™, created by Brigitte Mizrahi, features cheese with bold, innovative flavors using only fresh ingredients. All of their products are gluten free and certified kosher by OK Kosher. I love that the flavors are available in a variety of convenient sizes and packages including 7 and 3.5 ounce chunks, sticks, grab n go, slices, goat crumbles, goat tubes, variety tray, sampling trio, and loaves. You can find the cheese at over 1,000 club stores, supermarkets and independent specialty retailers in the US and abroad, including Mexico, Canada and Australia.

Looking for more recipes using Sincerely, Brigitte™ cheese?

Try my Fried Ravioli with Raspberry Chocolate Goat Cheese and Sweet Potato Maple Pecan Goat Cheese Croquettes.

Pumpkin Cheese Soup with Garlic Basil Cheese Crisps Recipe

Cheese Crisps adapted from Food & Wine

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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.

Course Soup

Cuisine N/A

Keyword autumn, cheese, fall, garlic, pumpkin, soup

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 4 -6 Servings

Ingredients

Garlic Basil Cheese Crisps:

• 4 ounces Sincerely Brigitte Garlic Basil Cheese

Pumpkin Cheese Soup:

• 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

Topping:

• Croutons
• Toasted pumpkin seeds pepitas

Instructions

To make the Garlic Basil Cheddar Crisps:

•  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.

To make the Pumpkin Cheddar Soup:

•  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.
• 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.
• Divide the soup among serving bowls or hollowed out, roasted pumpkins. Top with Garlic Basil Cheddar Crisps, croutons, and toasted sesame seeds. Serve immediately.