Vintage Cheddar and Pumpkin Soup
Ingredients
1 Large Pumpkin, Peeled, Deseeded and Cubed
2 Large Onions, Chopped
8 Garlic Cloves, Chopped
100g Wyke Farms Vintage Cheddar, grated
2 Tablespoons Wyke Farms Ivy’s Farmhouse Salted Butter
2 Tablespoons Olive Oil
150ml Double Cream
Handful of Fresh Parsley, Chopped
Pinch of Sea Salt and Freshly Ground Black Pepper
Instructions
Serves: 6
Time: 45 minutes
Difficulty: Medium
STEP 1
Preheat the oven to 200C/Gas 8.
STEP 2
Lay the cubed pumpkin on a baking tray along with the thinly chopped garlic cloves, drizzle with a little olive oil and sprinkle with salt and pepper. Bake in the oven for 30 minutes until golden and soft.
STEP 3
Heat 2 tablespoon olive oil in a large saucepan, add the butter and onion and stir until golden brown.
STEP 4
Now add the cooked pumpkin cubes, garlic cloves and most of the fresh parsley to the pan.
Simmer for 10 minutes over medium-low heat.
STEP 5
Using a blender puree the mixture in the saucepan until very smooth.
STEP 6
Add the grated Cheddar and puree further.
STEP 7
Season with sea salt and ground black pepper
STEP 8
Place the puree back in the saucepan and reheat for 5 minutes ready to serve, garnishing with the leftover parsley and a drop of cream.
