Pumpkin Cheese Soup with Garlic Basil Cheese Crisps
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Unrated
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 -6 Servings
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Course
Soup
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Cuisine
International
Pumpkin Cheese Soup with Garlic Basil Cheese Crisps
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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.
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Ingredients
Garlic Basil Cheese Crisps:
- 4 ounces garlic basil cheese brand: Sincerely Brigitte
Pumpkin Cheese Soup:
- 1 tablespoon olive oil
- 2 shallot peeled and finely chopped
- 2 cloves garlic minced
- 4 cups pumpkin pureed
- 3 cups vegetable stock
- 1 cup milk
- 7 ounces garlic basil cheese shredded, brand: Sincerely Brigitte
- salt to taste
Topping:
- croutons
- pumpkin seeds pepitas, toasted
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.
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