The days are getting colder, but that means soup season is also upon us! This classic pumpkin soup gets a creamy twist from our delicious Marinated Goat Cheese. It can be whipped up in less than an hour and is vegetarian friendly (leave out prosciutto), an easy weeknight favourite when you're craving something warm!
Serves 4 people
1 butternut squash pumpkin
3 cloves of garlic
2 big carrots
750 ml veggie stock (enough to cover the vegetables)
3 cubes of Meredith Dairy Marinated Goat Cheese (plus extra to serve)
2 tbsp chopped up parsley
100 g prosciutto
salt and pepper
Peel and cut onions and garlic. Peel and cut pumpkin and carrot into small chunks.
Fry the onion and garlic in olive oil (or use oil from the Meredith Goat Cheese jar!) with low heat until softened, then add carrot and pumpkin and fry for a few minutes.
Pour in veggie stock, just enough to almost cover the vegetables. Leave to boil over low heat for around 30 minutes.
In 180C, lay prosciutto slices into baking paper and bake in the oven for 10-15 minutes till dried and crispy. The slices will crisp up a bit more once removed from oven, so don't leave them for too long.
Once the pumpkin and carrot are cooked and soft, remove the pot from the heat.
Pour soup either into a food processor or blender, or using a stick blender, blend until smooth.
Add three (or more for extra creaminess) cubes of Meredith Dairy Marinated Goat Cheese and chopped up parsley into the blender and blend into the soup until smooth.
Season with salt and pepper, portion onto plates and top with crispy prosciutto and crumbled Meredith Dairy Marinate Goat Cheese.