Pumpkin Soup

Name: Pumpkin Soup
Prep time: PTM
Total time: PTM
Yield: 6
Ingredients: Oil from 1/2 a 320g jar of Meredith Dairy Goats Cheese; 2 brown onions, peeled and cut into wedges; 1 large or 2 small heads of garlic; 1/2 tsp ground nutmeg; 2 tsp ground cumin; 1 tbsp salt; 1/2 tsp ground pepper; 12 fresh thyme sprigs; 1 tbsp fresh rosemary, chopped; 1 kg butternut pumpkin, peeled and chopped; 1 LT chicken stock; 1 cup Meredith Dairy Cultured Goat Milk (Probiotic Drinking Yoghurt)

The Meredith Dairy Cultured Goat Milk gives a creamy consistency and is also a probiotic which is great for gut health.

INGREDIENTS

Oil from 1/2 a 320g jar of Meredith Dairy Goats Cheese

2 brown onions, peeled and cut into wedges

1 large or 2 small heads of garlic

1/2 tsp ground nutmeg

2 tsp ground cumin

1 tbsp salt

1/2 tsp ground pepper

12 fresh thyme sprigs

1 tbsp fresh rosemary, chopped

1 kg butternut pumpkin, peeled and chopped

1 LT chicken stock

1 cup Meredith Dairy Cultured Goat Milk (Probiotic Drinking Yoghurt)

Method

Preheat oven to 200 °C
Add pumpkin, onion and garlic to a large roasting tray. Add the thyme, rosemary, ground cumin, nutmeg and salt and pepper. Pour over the oil from the goats cheese jar. Toss to combine.
Cook in the oven for approx. 45 minutes or until the vegetables are soft and golden.
Once cooked, place vegetables into a pot. Squeeze the roasted garlic out of the skins. Add chicken stock and cook over medium-high heat until the soup comes to a boil. Reduce heat and simmer for 5 minutes.
Remove from the heat and blend with a stick blender. Once smooth, add the Cultured Goat Milk and blend again until smooth and creamy. Check for seasoning.
Serve with crusty bread crumbled with Meredith Dairy Goats Cheese.

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Pumpkin Soup

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