Pumpkin Soup with Creamy Roquefort

Pumpkin Soup with Creamy Roquefort

Printer Friendly Recipe

Serves: 12 - 16

Serve with Joseph Phelps Vineyards Viognier

9 lbs.

Pumpkin (or butternut squash) to make 10 cups of cooked pumpkin
3 Tbsp. Olive oil

4 ounces

Sliced prosciutto or lean pancetta, shredded (can also use diced turkey bacon)

½ cup

Minced shallot

2 Tbsp.


½ tsp.

Freshly grated nutmeg

6 cups Water
2 Tbsp. Unsalted butter
5 oz. Roquefort cheese, crumbled
  Salt and freshly ground black pepper

Optional croutons

2 cup diced, dense country bread, tossed with olive oil and salt and toasted in a 350°F oven for 12-15 minutes until golden.

Preheat oven to 400°F.

Cut pumpkin in half and scoop out seeds.  Place halves in a large pot with a lid.  (Large enough to hold both halves skin side down or on their sides; it is likely that you will have to do these one half at a time). Add ½ inch of water to the pot.  Cover pot and place in oven for 60-75 minutes until pumpkin is tender.  Remove from oven and allow to cool.  Scoop out flesh and set aside.

Heat 3 Tbsp. olive oil over medium heat until shimmering.  If using turkey bacon or pancetta, sauté until crisp; if using prosciutto, add with shallots.  Add shallots and sauté until soft.  Add pumpkin to pot along with 6 cups of water and sugar, salt, pepper and nutmeg.  Bring to a boil and cook at a simmer until everything is tender (20 minutes).

Using immersion blender, puree until smooth.

Add crème fraîche (or cream), butter, and cheese to the last batch of soup in the blender, and puree until velvety.  This makes a very thick soup. If you want to thin with more water, you may do so.

Reheat the soup, and season with additional salt and pepper to taste.

Ladle the soup into warm bowls. 

Optional Top each portion with the toasted croutons.