Pumpkin soup with goat cheese and pistachio butter



Preparation time

30 min

Cooking time

30 min




  • 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.

This recipe
was made with:

No products were found!

Our recipes

This site uses technical cookies and third party profiling. To learn more or opt out, read the complete cookie policy statement. By continuing to use this site, we assume you are happy with it. More info

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.