Yeto's Superb Pumpkin and Goat Cheese Soup

Ingredients

• 2 pounds seeded and peeled pumpkin or kabocha, diced

¾ cup white onion, chopped

• 4 cloves garlic, cloves cut into quarters
• 4 ½ cups fish stock (alternative: chicken or vegetable stock)

½ cup Goat Cheese or as desired

• 1 ¼ cups cream (optional)
• Fresh basil
• ¼ cup olive oil
• Salt to taste

Pepper to taste

• 1 Salmon filet (any fish will do) (optional)

Directions

1. Toss pumpkins, onions, and garlic with a bit of olive oil. Roast until everything is soft and has nice browned edges. Place the roasted items in a soup pot and turn to medium heat. Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth. Blend in small amounts of the goat cheese along with the cream if desired. Adjust thickness with the leftover stock. Add more cream if desired and finish seasoning with basil, salt, and pepper. If you add a filet of fish, pan-fry it separately with oil, salt and pepper, then add it to the soup.