I modified the original recipe to utilize the ingredients I had on hand.
Pumpkin and Goat Cheese Soup
(6 Cups)Quarter pumpkin, removing pulp and seeds. Spray with oil. Roast at 425 F. for 45 minutes.
1 pie pumpkin
Olive oil spray
Remove peel and dice roasted pumpkin.
In a large saucepan, sauté onion, fennel and celery in olive oil 3 minutes.
1 small onion, diced
2 tablespoon fennel, diced
2 tablespoon celery stalks and leaves, diced
2 tablespoon olive oil
Stir in curry powder and sauté 1 minute.
1 tablespoon curry powder
Add ginger, orange juice, zest and stock.
1 tablespoon fresh ginger, grated
Juice and zest from 1 orange
3 cups low sodium chicken stock (GMO free)
Add roasted pumpkin. Bring to a boil, then lower heat and simmer 30 minutes.
Stir in milks, goat cheese, salt and seasoning. Simmer 5 minutes. Carefully add 3 cups of soup to a blender at a time. Remove center piece of blender lid. Cover lid and open center with a cloth and blend until smooth. Return blended soup to saucepan and simmer until hot but not boiling.
1 cup skim milk
1/2 cup evaporated skim milk
1 cup Allegheny Chevre
1/4 teaspoon salt
1/2 teaspoon Mrs. Dash
Carefully remove seeds from pulp. Wash, dry and spread on a baking sheet. Roast at 500 F. for about 20 minutes, stirring every 5 minutes to prevent burning.
Garnish soup with roasted seeds.