Bacon, Pumpkin And Goats Cheese Soup

by Tenina Holder

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.

Are you following me on FacebookInstagramPinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!

Need

  • 1 onion, peeled and halved
  • 1 large clove of garlic
  • 100 g streaky bacon or speck (plus extra for garnish)
  • 1 medium carrot, roughly chopped
  • 600 g peeled pumpkin with seeds
  • 600 g water
  • 2 tbsp veggie stock powder Baconnaise, Dulse And Me!
  • 140 g creamy and mild goats cheese

Do

1  

Bake bacon for garnish in 200°C oven until crisp. Set aside.

2  

Place onion, garlic and speck into Thermomix bowl and chop 3 sec/speed 7. Saute 5 min/Varoma/speed 1.

3  

Add carrot, pumpkin and seeds and chop 3-4 sec/speed 6. Add water and stock and cook 15 min/100°C/speed 2.

4  

Add cheese and puree 10 sec/speed 8-9. Adjust seasoning as needed.

More

Serve garnished with strips of crispy bacon and parsley sprigs to taste.

Community Comments

More Starters

Load more