Ingredients
- 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 Cultured Goat Milk (Probiotic Drinking Yoghurt)
Preparation
- Step 1 Preheat oven to 200 °C.
- Step 2 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.
- Step 3 Cook in to the oven for approx. 45 minutes or until the vegetables are soft and golden.
- Step 4 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.
- Step 5 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.
- Step 6 Serve with crusty bread crumbled with Meredith Dairy Goats Cheese.
Products Used
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Cultured Goat Milk
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Marinated Goat Cheese 320g