Pumpkin Soup with Niagara Gold and Roasted Squash Crostini

NGREDIENTS

  • 2 Tbsp. olive oil; divided

  • 1 small acorn squash or sweet potato, peeled, diced small

  • 1 Tbsp. butter

  • 1 small onion, chopped

  • 2 carrots, chopped

  • 3 ribs celery, chopped

  • 1 Tbsp. curry powder

  • 1 tsp sea salt; divided

  • 1 tsp pepper; divided

  • ¼ cup medium dry sherry

  • 1 796 mL (28oz) can pure pumpkin

  • 1 796 mL (28 oz) can chopped tomatoes

  • 4 cups chicken or mushroom broth

  • 10% or 18% cream

  • 1 baguette, sliced on the bias (long and pointy)

  • Thinly sliced Niagara Gold; as much as desired on each crostini

  • Toasted pumpkin seeds to garnish

INSTRUCTIONS

  • Preheat oven to 375F

  • Toss the cubed squash with 1 Tbsp. oil, ½ tsp salt, ½ tsp pepper; transfer to baking sheet and roast about 20 minutes or until tender; set aside.

  • Into a large saucepan over medium heat add 1 Tbsp. oil, butter, onion, carrot, celery, stirring often and cook until softened – about 10 minutes – add the curry powder and ½ tsp pepper and fry for about 30 seconds, stirring constantly.

  • Add the sherry; stir well, then add the pumpkin puree, tomatoes, and broth; simmer for about 15 minutes, then blend until smooth. Use an immersion blender (wand) or blender for this. Add cream; continue to blend until smooth and creamy. Taste and adjust for salt.

  • Toast the bread slices until golden; set aside.

  • To serve, spoon some of the roasted squash onto the toast, top with a generous amount of Niagara Gold and place under broiler until cheese has melted. Optional: sprinkle soup with toasted pumpkin seeds.

Makes 8 cups

 
Niagara Gold RecipesUpper Canada Cheese Company