Prep Time: 15 minutes
Serves: 4


Pumpkin Pie Soup

Dressed Up

2 440 ml containers Denninger’s Pumpkin Soup
1/4 cup Président Goat Cheese Spread
2 tbsp crème fraîche
1 orange, for zest and juice
2 tbsp pumpkin seeds
1 tbsp butter
1/4 tsp cinnamon
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.