Pumpkin Soup with Cheese Crisps

Garlic Basil Cheese Crisps:
4 ounces Sincerely, Brigitte Garlic Basil Cheese
Pumpkin Cheese Soup:
1 tablespoon olive oil
2 shallots, peeled and finely chopped
2 cloves garlic, minced
4 cups pureed pumpkin
3 cups vegetable stock
1 cup milk
7 ounces Sincerely, Brigitte Garlic Basil Cheese, shredded
Salt to taste
Topping:
Croutons
Toasted pumpkin seeds (pepitas)

To make the Garlic Basil Cheddar Crisps: Preheat oven to 350 degrees F. Line a baking sheet with parchment. Shred 4 ounces of the cheddar cheese and arrange in mounds on the prepared baking sheet at least 1 inch apart. Bake in preheated oven until flattened and golden brown, 15-18 minutes. Allow to cool on baking sheet until hardened while you prepare the soup.

To make the Pumpkin Cheddar Soup: In a large pot, drizzle olive oil over medium heat. Add the shallots and cook, stirring often, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
Add the pumpkin and continue to cook for a minute before pouring in the vegetable stock and milk. Bring the mixture to a boil, then decrease heat to a simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and stir in the shredded Garlic Basil Cheese until melted and combined. Season with salt to taste.

Divide the soup among serving bowls or hollowed out, roasted pumpkins. Top with Garlic Basil Cheddar Crisps, croutons, and toasted sesame seeds. Serve immediately.