Goat Cheese Pumpkin Puree

Goat Cheese Pumpkin Puree

Imagine the sweetness of a good pumpkin combined with the bitter taste of goat cheese and Balsamic Garlic Herb Jam - the result: a simple yet sophisticated dish, perfect for a November dinner or a magical Thanksgiving!


  • Fresh Cream  ·  1 ounce 
  • Balsamic Garlic Herb Jam  ·  2 tablespoons 
  • Herbie's Rosemary Leaves (ground)  ·  1 tablespoon 
  • Herbie's Chives Freeze-Dried  ·  1 tablespoon 
  • Herbie's Ground Nutmeg  ·  1 teaspoon 
  • Herbie's Peppercorns Black Asta (ground)  ·  1 teaspoon 
  • Dawn extra-virgin olive oil  ·  1 tablespoon 
  • WW Truffle Salt  ·  1 teaspoon 
  • Butternut Pumpkin  ·  2 pounds 
  • Goat Cheese  ·  12 ounces 


Cut the pumpkin into eight pieces and place them on a baking dish: season with rosemary, a little oil, sprinkle with a pinch of salt and bake at 320° F for about 1 hour.

While the pumpkin is cooking in the oven, prepare the goat cheese mousse: put the goat cheese in a bowl, add the cream, a drizzle of extra virgin olive oil, a pinch of Truffle Salt and a sprinkling of black pepper. Mix everything with the aid of a blender. Let rest in refrigerator for about an hour.

When the pumpkin is cooked, let it cool and, using a cooking spoon, scrape the flesh.

Put it in a bowl, add the Herbie's Ground Nutmeg and extra virgin oil. Season with Truffle salt and pepper. Mash the pumpkin flesh with a fork and stir the mixture to make it consistent.

Place a mini baking mold at the center of a plate and make a layer of pumpkin puree inside it.

Gently place two tablespoons of goat cheese mousse over the center of the pumpkin puree.

Lightly sauté 2 tbls Balsamic Garlic Herb Jam a cup of Shiraz.

Remove the mold and garnish with the chives and a drizzle the Balsamic Garlic Herb Jam/wine mix across the top and a sprinkling of black pepper.