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.
Ingredients:
1 large butternut squash
2 shallots
2 tablespoons oil
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 lemon
1 litre vegetable stock
20 grams chives
100 ml olive oil
50 ml full fat yoghurt
Salt and pepper (to taste)
75 grams ERU Cheese Spread Chèvre
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
Quarter the butternut squash, remove the seeds and peel.
Dice the flesh into medium cubes.
Finely slice the shallots.
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.
Discover our recipes
Discover our recipes with ERU Cheese Spread ChèvreDiscover our recipes
This goat’s cheese spread has a deliciously mild flavour and creamy, soft structure. Highlight the flavour of the goat’s cheese in a delicious beetroot soup or in a panini with walnuts and honey.
