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Pumpkin Soup with Goat Cheese & Sage Crostini

Cook time: 20 minutes

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  • 2 cups prepared pumpkin pulp
  • 1 can (14 oz.) chicken or vegetable stock
  • 1 1/2 Tbs. honey
  • 1/4 tsp. ground ginger
  • Salt and white pepper to taste
  • 2 Tbs. heavy cream
  • Small baguette
  • 4 oz. goat cheese
  • 1 tsp. rubbed sage


Whisk first five ingredients together in a medium pot. Place over medium heat and bring to a simmer, stirring occasionally. Add cream, stir, and reduce heat to low. Cover and simmer for two to three minutes or until heated through. For the crostini, slice eight half-inch portions from the baguette and toast until crisp. Meanwhile, mix the goat cheese and sage together. Generously spread cheese over each crostini and serve on top of or alongside each soup serving.

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