Ingredients
- 8 oz. goat cheese, sliced
- Ground cayenne to taste
- 1 egg, beaten
- 1/4 cup Panko breadcrumbs
- 2 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, minced
- 2 thai chiles, sliced (used jalapeños and it was not too hot)
- 2 tablespoons red curry paste
- 1 (29 oz) can pumpkin puree
- 2 cups vegetable stock
- 1 (13.5 oz) can coconut milk
- 1/4 cup pumpkin seeds
- Ground cayenne to taste
Preparation
Step 1
Preheat oven to 400. Make the croutons: Combine the panko and cayenne in a small bowl. Cut the goat cheese log into 10-12 slices. Place the slices in the egg wash, then the panko, coating evenly. Bake for 15 minutes, or until golden brown. **or just use crumbled goat cheese for garnish**
Make the soup: Melt the butter in a large pot over medium heat. Add the onions, garlic and chiles and cook for 4-5 minutes, or until the onions soften. Add the curry paste and cook for about 1 minute, until the paste becomes fragrant. Add the pumpkin and stock, stirring to combine. Cook until heated through and beginning to bubble. Puree with a stick blender until smooth. Add coconut milk. Stir to combine and simmer for 3-5 minutes.
In small skillet over medium heat, toast the pumpkin seeds with the cayenne for about 1 minute. Ladle into bowls and gains with goat cheese (croutons) and toasted pumpkin seeds.