Pumpkin soup with goat’s cheese and ‘Kastels molenaarsbrood’ bread

Preparation time: 45 minutes
Difficulty: 1 out of 3 stars
Serves 2
Soup

ingredients

• 500 gr butternut squash
• 2 carrots
• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 700 ml vegetable stock
• 1 teaspoon cumin
• salt and pepper

to serve:

• ‘Lichtaartse Blinker’ goat’s cheese
• a few sprigs of coriander or flat-leaved parsley
• a handful of pumpkin seeds
• Kastels molenaarsbrood’ bread

method

1. Pre-heat the oven to 200°C.
2. Cut the pumpkin in half, remove the seeds and stringy pulp from the
   middle and remove the peel with a sharp knife. Cut into cubes.
3. Chop the carrots and onion into large pieces.
4. Peel the garlic cloves and cut them into small pieces.
5. Mix together all the vegetables in a large bowl with the olive oil, cumin and
   a little salt and pepper.
6. Tip the mixture into an oven dish or baking tray lined with baking paper
   and roast the vegetables for 30 minutes at 200°C.
7. Once roasted, purée the vegetables with a hand blender to make a smooth
   mixture.
8. Heat up the vegetable purée in a saucepan with 700 ml vegetable stock
   and season with extra salt and pepper. If you prefer a less thick soup, add
   a little extra stock.
9. Serve with a little crumbled ‘Lichtaartse Blinker’ goat’s cheese, pumpkin
   seeds and finely chopped coriander.

regional products

• ‘Lichtaartse Blinker’ goat’s cheese from Kempense Geitenkaas Polle
• ‘Kastels molenaarsbrood’ bread from the Van Heuckelom bakery
• pumpkin