ROASTED PUMPKIN AND GOAT CHEESE CROSTINI
If you're looking for a delicious appetizer that is sure to impress your guests, look no further! This crostini is packed with flavor. Takes a bit of prep, but it's so worth it! Top with additional pinches of goat cheese, if you like.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
- Bake in the preheated oven until tender, about 20 minutes.
- Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
- Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
- Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 36.5 g, Cholesterol 18.8 mg, Fat 11.6 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 5.5 g, Sodium 484.3 mg, Sugar 2.6 g
CREAMY CAULIFLOWER & GOAT CHEESE SOUP
Here's an elegant choice for a first course or even a meatless dinner. Goat cheese adds an extra-special touch. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.
Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 729mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
SUPERB PUMPKIN AND GOAT CHEESE SOUP
This recipe appeared in the newest Zelda game, Twilight Princess, in the Snowpeak temple as a soup that Yeto makes for his sick wife, Yeta. The soup, thanks to it's reekfish base, has healing properties that increase as Link finds more ingredients to add throughout the temple, namely a pumpkin and goat cheese from Link's hometown, Ordon. I took a basic pumpkin soup and made some modifications. I decided to make the fish stock and the filet optional because while I think pumpkin and goat cheese are a match made in heaven (or Hyrule), fish and pumpkin and goat cheese might seem like a strange mix for some. Fish or no fish, this soup makes for a perfect winter dinner!
Provided by The Geeky Chef
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive oil. In a soup pot, put the roasted items and turn to medium heat.
- Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth.
- Blend in small amounts of the goat cheese along with the cream if desired.
- Adjust thickness with the leftover stock.
- Add more cream if desired and finish seasoning with herbs, salt, and pepper.
- If you add a filet of your chosen fish, pan-fry it first with oil, salt and pepper, then add it to the soup.
Nutrition Facts : Calories 240.2, Fat 15.9, SaturatedFat 2.5, Cholesterol 2.6, Sodium 412.9, Carbohydrate 18.8, Fiber 1.6, Sugar 4.4, Protein 8.7
COURGETTE, LEEK & GOAT'S CHEESE SOUP
This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
- Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.
Nutrition Facts : Calories 304 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
CHEESE PUMPKIN SOUP WITH SAGE AND APPLE
For cooking, forget the giant pumpkins that are meant for life as jack o'lanterns. The flat, lesser known heirloom variety called the Long Island cheese pumpkin is the prizewinner. This sweet, beige pumpkin gets its name from its resemblance to a wheel of cheese. Making pumpkin soup is a go-to way to prepare the fruit. As with any soup, the key is the quality of stock used. It should add flavor, but not too much or it will eclipse the taste of the pumpkin. Vegetable stock is the best choice here. Roasting the pumpkin with the seeds intact (except for a handful to be used as garnish) intensifies the flavor and adds a slight nuttiness to the soup. Adding sage and some raw apple brings aroma and acidity to the recipe. Finish with pumpkin oil for added richness.
Provided by Jeff Schwarz And Greg Kessler
Categories soups and stews, main course, side dish
Time 1h15m
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
- Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
- Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
- Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
- Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
- Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
- When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
- Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
- Add salt and pepper to taste.
- To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 34 grams, Carbohydrate 31 grams, Fat 41 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 1432 milligrams, Sugar 15 grams
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