Preparation 

Pre heat the oven to 200 c

Cut the pumpkin into wedges and scoop out the seeds and surrounding soft fibres

Place the pumpkin wedges in a large roasting tray with the olive oil, garlic and seasoning

Put this in the pre heated oven for 35 – 40 minutes turning once or twice

 

Method

Curd 

Warm the milk with thyme, rosemary, garlic and salt.

Cool below 35C, add 30g rennet allow to split and pass through a colander.

Separate the curds and whey. Season the curd with cobnut oil.

Reserve the whey

 

Soup

Take the pumpkin out of the oven and when it has cooled a little scrape the flesh away from the skin

Place the flesh in a large pan with the garlic and cook on a rapid heat stirring constantly until all excess water has evaporated

Add your liquids and bring up to a simmer

Take off the heat and liquidize in batches, passing the soup through a fine chinois for a velvety finish

Taste the soup and adjust the seasoning…. Enjoy