Pumpkin soup with goat's cheese

Name: Pumpkin soup recipe
Yield: Serves 6
Ingredients: 1.3kg pumpkin or squash, peeled and cut into 2-3cm chunks (you want 850g flesh); 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; 750ml good chicken or vegetable stock, plus extra if needed; 3 tablespoons pumpkin seeds; 1 teaspoon extra-virgin olive oil; 100g crumbly goats' cheese; toasted pumpkin-seed oil (optional)

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.

20 October 2020

Pumpkin soup is to Australia what tomato soup is to Britain and appears on menus everywhere, from neighbourhood cafes to Michelin-starred restaurants. Butternut squash works just as well in this pumpkin soup recipe, or try kabocha or Crown Prince. This velvety, naturally creamy soup keeps well for a day or two in the fridge. You could also try Sally Clarke's whole baked pumpkin soup where the pumpkin becomes the bowl.

For more pumpkin recipes and soup recipes click here.

To drink: To go with the sweetness of the pumpkin and spiciness of the chilli, try a lively fruity wine, such as a New World Sauvignon, a Gewürz-traminer, or a dry or off-dry Riesling: Jim Barry The Lodge Hill Riesling 2012, from South Australia, £9.99, The Co-operative. Wine details correct at original magazine publication date.

From the November 2013 issue of House & Garden. Recipe by Louisa Carter; photographs by Helen Cathcart; food preparation & styling by Bridget Sargeson; wine recommendations by Joanna Simon; table styling by Alexander Breeze.

Recipe notes