Pumpkin soup with goat’s cheese and chive oil

Create this tasty herby pumpkin soup with a fresh-sour topping of ERU Cheese Spread Chèvre and yoghurt. The home-made chive oil completes the dish. A delicious soup to serve for lunch or as a starter.

Preparation

• Heat the oil and fry the finely chopped shallot and curry powder.
• Add the squash, ground cinnamon and the thin peel of the lemon and cook for another 10 minutes over a moderate heat.
• Add the vegetable stock and simmer for 10 minutes.
• Cook the chives for 3 minutes in boiling water, drain and rinse in cold water.
• Blend the chives and olive oil with a stick blender and season to taste with salt and pepper.
• Mix ERU Cheese Spread Chèvre with the yoghurt.
• Before serving, spoon the ERU Cheese Spread Chèvre mixture into the soup and garnish with the chive oil.

Method

• Heat the oil and fry the finely chopped shallot and curry powder.
• Add the squash, ground cinnamon and the thin peel of the lemon and cook for another 10 minutes over a moderate heat.
• Add the vegetable stock and simmer for 10 minutes.
• Cook the chives for 3 minutes in boiling water, drain and rinse in cold water.
• Blend the chives and olive oil with a stick blender and season to taste with salt and pepper.
• Mix ERU Cheese Spread Chèvre with the yoghurt.
• Before serving, spoon the ERU Cheese Spread Chèvre mixture into the soup and garnish with the chive oil.

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