Pumpkin-Cheese-Soup-Garlic-Basil-Crisp
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Pumpkin Cheese Soup with Garlic Basil Cheese Crisps

Course Soup
Keyword autumn, cheese, fall, garlic, pumpkin, soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -6 Servings

Ingredients

Garlic Basil Cheese Crisps:

  • 4 ounces Sincerely Bridgette 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 Bridgette 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 degrees 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.