Roasted Winter Pumpkin Soup with Roast Butternut Squash, Caramelized Onions and Goat Cheese

45 Gallons Pumpkin Soup

600 Bowls of Soup

Soup Recipe:

2 pounds roasted pumpkin
1/2 pound celery- small dice  
1/2 pound carrots- small dice  
1 pounds onions- small dice  
1 1/2 quarts heavy cream 
½ quart vegetable stock
1 bunch parsley – finely chopped
1 bunch sage– finely chopped 
2 branches Rosemary – finely chopped 
½ bunch thyme – finely chopped 
1 TBL butter
1 TBL olive oil

Sweat out the vegetables in the butter and olive oil.
Add the heavy cream and bring the heavy cream and vegetables to the boil.
Add the pureed pumpkin and blend well.
Add the finely chopped herbs.
Season with kosher salt and white pepper to taste.

Garnish:

1/2 pound roast butternut squash- dice small
1 pound of onions julienne- caramelize in two to three tablespoons of butter 
1/2 pound of goat cheese- crumbled  
1 bunch chives chopped fine

• In each soup bowl place a small mound of the roast butternut squash.
• Top the squash with some caramelized onions.
• Top the onions with some crumbled goat cheese.
• Ladle in the hot soup being careful not to go directly on the goat cheese until the goat cheese is almost covered.
• Sprinkle on some chives.

ENJOY!!!!!!

100 Pounds Roast Pumpkin