Pumpkin Pie Soup
|2||440 ml containers Denninger’s Pumpkin Soup|
|1/4||cup||Président Goat Cheese Spread|
|1||orange, for zest and juice|
|pinch cayenne pepper|
Thaw the two containers of soup. While the soup is thawing, bring the goat cheese to room temperature. Melt butter in a small sauté pan over medium heat. Toss in pumpkin seeds, cinnamon and cayenne, stirring constantly until pumpkin seeds are slightly toasted. Transfer to a small bowl, and set aside.
When goat cheese is at room temperature, mix in crème fraîche, 1 teaspoon of orange zest and 1 tablespoon orange juice with a hand mixer. Add a bit more orange juice if necessary for desired consistency. Set aside.
Heat soup to just before boiling, reduce heat and simmer for 5 minutes. Pour into individual serving bowls and place a dollop of the orange goat cheese mixture and top with a few spicy pumpkin seeds. Serve immediately. Serve with toasted Denninger’s Pumpkin Filone drizzled with pumpkin seed oil.