Pumpkin soup with goat cheese and pistachio butter
- 400g of pumpkin
- one potato
- 80g of fresh goat cheese
- one tablespoon of organic pistachio butter
- 300ml of vegetable stock
- one shallot
- extra virgin olive oil
Clean the pumpkin and cut it into 2cm pieces.
Clean the potato and cut it as pumpkin, too.
Clean the shallot and slice it finely, put it into a saucepan with olive oil and let it sweat. Then, add the pumpkin, the potato and the vegetable stock and let boil all for 25-30 minutes, covered with a lid. Mix from time to time and add some water, if it becomes to dry.
When the vegetables are cooked and you can easily squash it with the fork, blend it until it becomes creamy and homogenous.
Serve the soup when it’s hot, putting some goat cheese and half tablespoon of pistachio butter on the top. You can add some pistachio kernels as decoration.