Makes 6 servings
The crisp and cool autumn air goes so well with a steamy bowl of home-made pumpkin soup. The warm aroma of sautéed garlic and onions is elevated with a hint of heat from red pepper flakes. Crisp celery, carrots, and red pepper are simmered with fiber-rich pumpkin and tangy diced tomatoes, and pureed until smooth and creamy. Top with crunchy home-made croutons and a rich goat cheese crumble and you’ve got yourself the ideal meal for a fall day.
In a large pot, heat Wesson Corn oil over medium heat. Add onion, and sauté until transparent. Add garlic, oregano, basil, cinnamon and red pepper flakes, cook stirring for 2 minutes. Add celery, carrot, and red pepper and sauté for 5 minutes. Add tomatoes, pumpkin puree, and broth. Stir to combine and bring to simmer. Cover and reduce heat to maintain simmer. Cook 30 to 40 minutes or until vegetables are tender.
Using an immersion blender, blend until smooth or puree in batches in a blender. Add additional broth or water if soup is too thick.
Goat Cheese Crumble
Meanwhile, in small bowl, mix and crumble together, Chèvre, basil, garlic and salt. Cover and refrigerate.
Pre-heat oven to 350°F. Cut bread into 1-1/2-inch cubes. In a large bowl, toss bread with oil, salt, and pepper. Spread cubes in a single layer on a baking pan and toast stirring halfway through cooking, for 10 minutes or until cubes are crisp and golden brown.