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.

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 Thermo 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.

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