Alchemy | Yeto’s Superb Pumpkin and Goat Cheese Soup

Yeto makes this soup to heal his sick wife, Yeta, in their Snowpeak Ruins home. A reekfish base combined with Ordon pumpkin and goat cheese make this healing meal ideal for a chilly winter's day.

Inspired by | The Legend of Zelda: Twilight Princess


One serving feeds six; click to adjust.
Yields1 Serving
Prep Time1 hr 30 minsCook Time1 hr 30 minsTotal Time3 hrs

Nothing cures the winter chills like some rustic home cooking.

Ingredients

The Soup
 2 sugar pumpkins
 1 kombocha squash
 5 oz chevre goat cheese
 ¾ lb salmon fillet
 ½ cup half & half
 4 cups vegetable stock
 1 sprig of fresh basil
 1 tbsp olive oil
 ½ tsp salt, pepper
Vegetable Stock
 5 cups water
 1 small onion
 carrot
 1 bell pepper
 2 green onions
 1 sprigof fresh thyme
 1 sprig of fresh basil
 1 sprig of fresh parsely
 3 cloves of garlic

You got superb soup in your bottle! It smells deliciously cheesy!

Directions

1

If you are making the vegetable stock from scratch, start there by washing and roughly choping the ingredients. No need to peel anything, as long as it is clean - toss it all into a pot along with the water and spices. Bring to a boil, and then reduce the temperature to medium; steep for at least an hour. The broth should darken to brown in color and be flavorful to the taste. When ready, strain through a colander and set aside.

2

While the stock is steeping, preheat the oven to 350 F. Cut out the tops of the pumpkins and the squash, removing the goopy innards, and slice them in half. Place the halves on a well-oiled baking sheet and bake until the flesh is tender and easily pierced by a fork, 45 minutes to an hour. Set aside to cool slightly.

3

Next, preheat the oven to 425 F. Pat dry the salmon fillet, then rub generously with olive oil, salt, and pepper on both sides. Place on a baking sheet, skin side down, and bake for 7 minutes per 1/2 inch of thickness. It should flake easily when done. Remove from the oven, let cool, and remove the skin.

4

Once the pumpkins and squash have cooled enough to handle, scoop out the flesh and place in a large pot; add the vegetable stock and goat cheese (reserve some for garnish if desired.) Stiron medium heat until heated through thoroughly. Optional: slice the squash, leaving the skin on, for that rustic, Yeto-inspired look as pictured.

5

To the soup mixture, add the half & half and fresh basil. Blend using an immersion blender, or carefully transfer to a blender in batches until evenly pureed. Add the salmon last, flaking and stirring gently into the soup.

6

Cuddle up by the fireplace, serve this soup hot, and enjoy!

Ingredients

The Soup
 2 sugar pumpkins
 1 kombocha squash
 5 oz chevre goat cheese
 ¾ lb salmon fillet
 ½ cup half & half
 4 cups vegetable stock
 1 sprig of fresh basil
 1 tbsp olive oil
 ½ tsp salt, pepper
Vegetable Stock
 5 cups water
 1 small onion
 carrot
 1 bell pepper
 2 green onions
 1 sprigof fresh thyme
 1 sprig of fresh basil
 1 sprig of fresh parsely
 3 cloves of garlic

Directions

1

If you are making the vegetable stock from scratch, start there by washing and roughly choping the ingredients. No need to peel anything, as long as it is clean - toss it all into a pot along with the water and spices. Bring to a boil, and then reduce the temperature to medium; steep for at least an hour. The broth should darken to brown in color and be flavorful to the taste. When ready, strain through a colander and set aside.

2

While the stock is steeping, preheat the oven to 350 F. Cut out the tops of the pumpkins and the squash, removing the goopy innards, and slice them in half. Place the halves on a well-oiled baking sheet and bake until the flesh is tender and easily pierced by a fork, 45 minutes to an hour. Set aside to cool slightly.

3

Next, preheat the oven to 425 F. Pat dry the salmon fillet, then rub generously with olive oil, salt, and pepper on both sides. Place on a baking sheet, skin side down, and bake for 7 minutes per 1/2 inch of thickness. It should flake easily when done. Remove from the oven, let cool, and remove the skin.

4

Once the pumpkins and squash have cooled enough to handle, scoop out the flesh and place in a large pot; add the vegetable stock and goat cheese (reserve some for garnish if desired.) Stiron medium heat until heated through thoroughly. Optional: slice the squash, leaving the skin on, for that rustic, Yeto-inspired look as pictured.

5

To the soup mixture, add the half & half and fresh basil. Blend using an immersion blender, or carefully transfer to a blender in batches until evenly pureed. Add the salmon last, flaking and stirring gently into the soup.

6

Cuddle up by the fireplace, serve this soup hot, and enjoy!

Yeto’s Superb Pumpkin & Goat Cheese Soup

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