- 1 medium French Pumpkin
- 2 tbsp extra virgin olive oil
- 6 gloves garlic, peeled and crushed
- 1 litre of milk, whipping cream and vegetable stock - equal measures
- Salt and pepper
- 6 litres of milk
- Salt and Pepper
- Cobnut oil
- 30g Vegetable Rennet
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
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
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