BACON, PUMPKIN AND GOATS CHEESE SOUP
Pumpkin, Bacon and Goats Cheese Soup
A perk from being a Dairy Judge (am I overdoing it yet?) is taking home your weight in prize winning cheese, ice cream and yoghurt! I brought home the most amazing ashed goats cheese from Ringwould Dairy. It didn’t travel well once removed from its packaging, thus no pic, but the flavour didn’t fail! Needed a quick lunch on Saturday, had some sensational speck and of course, the cheese, so this was a natural progression, and it was truly amazing! Now in the absence of Ringwould ashed goats cheese, please replace with a creamy, mild goats cheese, as opposed to a stronger more astringent variety.
NEED:
1 onion peeled and halved
1 large clove garlic
100g streaky bacon or speck (plus extra for garnish)
1 medium carrot roughly chopped
600g peeled pumpkin with seeds
600g water
2tbsp Veggie stock powder
140g creamy and mild goats cheese
DO:
Bake bacon for garnish in 200°C oven until crisp. Set aside.
Place onion, garlic and speck into TM bowl and chop for 3 seconds on speed 7. Saute for 5 minutes at Varoma temperature on speed 1.
Add carrot, pumpkin and seeds and chop for 3-4 seconds on speed 6. Add water and stock and cook for 15 minutes at 100°C on speed 2.
Add cheese and puree for 10 seconds on speed 8-9. Adjust seasoning as needed.
Serve garnished with strips of crispy bacon and parsley sprigs to taste.
