Bacon, Pumpkin And Goats Cheese Soup

Serves 4 Prep Time 10 minutes   Cook Time 25 minutes   Rated:

A perk from back in the day when I was a Royal Show Dairy Judge was taking home your weight in prize winning cheese, ice cream and yoghurt!

This recipe was created the year that I was lucky enough to bring home the most amazing ashed goats cheese and as usual we 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! Please be sure to use a creamy, mild goats cheese, as opposed to a stronger more astringent variety. I am not a big goats cheese lover, but this was sensational.

We don't have many goats cheese recipes on here, but we certainly have loads of pumpkin soup recipes, and I actually think there is enough that we could create an ebook, watch out for that any day now. In the meantime, go and check out some of them right here:

Thai Pumpkin Soup

Chunky Pumpkin & Vegie Soup

Curried Butternut Pumpkin Soup

Moroccan Lentil Pumpkin Soup

Roasted Pumpkin Soup with Rosemary

Roasted Pumpkin, Garlic And Sage Soup

Silky Smooth Pumpkin Soup with Roasted Onion Cream

Leek and Butternut Pumpkin Soup with Miso Butter

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Need

Do

1  

Fry bacon for garnish in a shallow frying pan until crisp. Set aside on paper towels to drain.

2  

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

3  

Add carrot, pumpkin, reserving the 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. If the cheese is salty you may not need any salt.

5  

Fry the pumpkin seeds until starting to pop in a little EVOO.

6  

Serve garnished with the fried bacon and toasted pumpkin seeds. (And a little micro herb never goes astray!)

Served with

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