"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
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 Sheep Milk Yoghurt (Probiotic)
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 yoghurt and blend again until smooth and creamy. Check for seasoning.
Step 6
Serve with crusty bread crumbled with Meredith Dairy Goats Cheese.
Marinated Goat Cheese 320g
