"Soup weather is upon us! I love a nice creamy pumpkin soup and normally Normally I would have just used cream, but the Meredith Dairy yoghurt gives you a great, creamy consistency but is also a probiotic which is good for gut health - win win. Give this one a try and a hot tip: by roasting your veggies off first, you get a much deeper and complex flavour to your soup." - Tim Bone
Serves 6 people
oil from half a jar of Meredith Dairy Marinated Goat Cheese 320g jar
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 of fresh rosemary, chopped
1 kg butternut pumpkin, peeled and chopped
1 litre chicken stock
1 cup Meredith Dairy Sheep Milk Yoghurt (Probiotic)
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 to 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 yoghurt and blend again until smooth and creamy. Check for seasoning.
Serve with crusty bread crumbled with Meredith Dairy Goats Cheese.