Yeto's Superb Pumpkin and Goat Cheese Soup!

Name: Yeto's Superb Pumpkin and Goat Cheese Soup!
Total time: 3900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb seeded and peeled pumpkin or kabocha, diced; 3/4 cup white onion, chopped; 4 1/2 cup fish stock ( you could also use chicken or veggie stock if you like); 1/2 cup goat cheese or as desired; 1 fresh basil; 1/4 cup olive oil; 1 salt and pepper; 1 1/4 cup heavy cream; 1 fillet of your favorite fish ( salmon or cod work best)

Alexuzmin @cook_2712624

Woodstock, Illinois

The soup the yeti Yeto creates for his sick wife Yeta as Link collects ingredients for him.

Alexuzmin @cook_2712624

Woodstock, Illinois

The soup the yeti Yeto creates for his sick wife Yeta as Link collects ingredients for him.

Saved

Ingredients

1 hour 5 mins

4 servings

2 lbseeded and peeled pumpkin or kabocha, diced
3/4 cupwhite onion, chopped
4 1/2 cupfish stock ( you could also use chicken or veggie stock if you like)
1/2 cupgoat cheese or as desired
1fresh basil
1/4 cupolive oil
1salt and pepper
optional
1 1/4 cupheavy cream
1fillet of your favorite fish ( salmon or cod work best)

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Steps

1 hour 5 mins

1

Toss pumpkin, onions and garlic with olive oil in a pan until everything is roasted soft and has nice brown edges
2

Place roasted items in a soup pot over medium heat. Add in 3/4 of the stock and simmer for up to 45 minutes.
3

Put in food processor and blend until smooth
4

Blend in small amounts of goat cheese and cream ( if using ) and adjust thickness with the rest of the broth. Salt and pepper to taste. Add in basil to taste as well
5

If you are using the fish, pan fry it separately with oil, salt and pepper, then add it during step 4