Pumpkin soup with goat's cheese
This pumpkin soup recipe with goat's cheese makes a velvety, naturally creamy soup that keeps well for a day or two in the fridge
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.houseandgarden.co.za.
Ingredients
- 200g banana shallots, skin on, halved lengthways
- 1 small head garlic, skin on top centimetre sliced off
- 3 sprigs rosemary
- 2 teaspoons dried chilli flakes (optional)
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 3 tablespoons pumpkin seeds
- 1 teaspoon extra-virgin olive oil
- 100g crumbly goats' cheese; toasted pumpkin-seed oil (optional)
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