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    Roast Pumpkin Soup with Yoghurt

    "Soup weather is upon us! I love a nice creamy pumpkin soup and normally I would have just used cream, but the Meredith Dairy Yoghurt gives you a great, creamy consistency and 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) or any other Meredith Dairy Yoghurt


    • 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.

    Products Used

    • Photo of Marinated Goat Cheese 320g Marinated Goat Cheese 320g
    • Photo of Natural Pot Set Sheep  & Goat Milk Yoghurts Natural Pot Set Sheep & Goat Milk Yoghurts