Cream of Pumpkin and honey soup with goats’ cheese garnish

This winter warming pumpkin and honey soup makes the perfect festive starter!

  • Servings: 4

What you'll need

  • 1 x 1kg pumpkin, peeled, de-seeded (keep some seeds for garnishing) and cut into chunks
  • 40ml olive oil
  • 2 small onions, diced
  • 800ml vegetable stock
  • 4tbsp crème fraiche
  • 2tbsp honey
  • 1tbsp paprika, to garnish
  • Basil oil for garnishing
  • 100g Delamere Dairy goats’ cheese pearls

How to make it...

  1. Heat the olive oil in a large saucepan over a medium heat and sweat the onions for 4-5 minutes until they start to soften. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally.
  2. Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.
  3. Stir in the crème fraîche, then purée the soup with a hand held blender until smooth. Adjust the seasoning and then ladle into serving bowls.
  4. Whisk together the honey and paprika with a teaspoon of hot water.
  5. Ladle the soup into serving bowls and drizzle the honey and paprika mixture on top.
  6. Garnish with toasted pumpkin seeds, basil oil and a sprinkling of goats’ cheese pearls.