Pumpkin Soup
Ingredients:
3 oz Statesboro Blue Cheese, crumbled, plus more for topping
2 tbsp olive oil or butter
1 small onion, chopped
2 garlic cloves, minced
4 cups pumpkin purée (canned or homemade)
3 cups vegetable or chicken broth
1/2 cup heavy cream (or use coconut milk for a dairy-free option)
Salt and pepper, to taste
1/4 tsp ground nutmeg (optional)
1/4 tsp chili flakes (optional, for a bit of heat)
Fresh basil or thyme, for garnish (optional)
Instructions:
In a large pot, heat the olive oil or butter over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
Add garlic and cook for 1 minute more.
Stir in the pumpkin purée and broth. Bring to a simmer and cook for 10 minutes to blend the flavors.
Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
Stir in cream, season with salt, pepper, nutmeg, and chili flakes (if using). Simmer for another 5 minutes.
Stir in most of the Statesboro Blue Cheese until melted and combined.
Serve hot, topped with extra Statesboro Blue Cheese crumbles and fresh basil or thyme if desired.