Carrot and pumpkin soup with goat cheese

• Large pot
• Hand blender
• Small bowl

• 2 large carrots, peeled and cut into small chunks
• 1 medium size pumpkin, peeled and diced into small cubes
• 1 litre (1 3/4 pint) of vegetable stock
• 1 medium size onion, peeled and roughly chopped
• 2 garlic clove, minced
• 2 tbsp of single cream
• 2 tbsp of butter
• 2 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

Garnish

• 6 tbsp of Ardsallagh Soft Goat Cheese
• 2 tbsp of chive, finely sliced
• Few twigs of fresh coriander
• Freshly ground black pepper
• Sea salt

1. Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with minced garlic over medium-high heat until they softened. Add carrots with pumpkin and continue cooking for another 5 minutes.
2. Pour vegetable stock and bring to a boil. Reduce heat and simmer uncovered until carrots and pumpkin softened.
3. Meanwhile, put Ardsallagh Soft Goat Cheese, chive into a small bowl. Combine all with a fork. Finish seasoning with salt and freshly ground black pepper. Set aside till needed.
4. Add cream and using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
5. Ladle into the soup bowls and garnish with previously prepared goat cheese and fresh coriander leaves.

Categories:
Gluten-Free Hassle-Free Soup

Tags:
Butter carrot cream Pumpkin Vegetable stock

Seasons:
Autumn Winter