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La Bonne Vie Pumpkin Soup with Crème Fraîche

La Bonne Vie Pumpkin Soup with Crème Fraîche
Serves 6
Created by Global Master Chef Helmut F.J. Holzer CMC, this recipe is a great seasonal item to add to your menu. Savory garlic, sweet coconut milk, and tangy red curry give this soup a flavor profile for all palates. Topped with rich crème fraiche, this creamy concoction is a favorite among all pumpkin lovers.
  1. 4 cans pumpkin or 1 sugar pumpkin
  2. 6 cups chicken stock
  3. 2 cans coconut milk
  4. 2 oz., or ½ jar, Thai Kitchen Red Curry Paste
  5. 1 whole onion, diced
  6. 3 cloves garlic, minced
  7. Salt and pepper to taste
  8. Toasted pepitas
  9. La Bonne Vie crème fraîche for garnish
  10. Optional: pumpkin oil for garnish
    To prepare pumpkin if not using cans
    1. Preheat oven to 400°F.
    2. Wash and split the pumpkin, and remove the seeds.
    3. Brush with olive oil and place in the oven until tender, about 45 minutes.
    4. Remove from oven, take off the skin, and chop into small pieces.
    5. Place in food processor until it reaches a smooth consistency.
    Pumpkin Soup
    1. Sauté onions and garlic in butter for 5 minutes, or until soft.
    2. Add chicken stock and pureed pumpkin to the sautéed mixture, bring to a boil, and simmer for 10 minutes.
    3. Turn off heat, and stir in coconut milk and Thai red curry. Add salt and pepper to taste.
    4. Ladle into bowls and top with a spoonful of crème fraiche, pepitas, chives, and optional pumpkin oil.
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    Bonne Vie

    Sharing good times and great food with friends and family is an essential part of living “the good life!” The La Bonne Vie collection of exquisite cheese varieties includes such classics as buttery brie and camembert, creamy fresh goat cheese logs, and goat cheese crumbles. To promote breast cancer awareness during the month of October 2015, La Bonne Vie is donating 50¢ from every package purchased to Play for P.I.N.K. For more information visit www.playforpink.org