Pumpkin Soup with Fresh Cows Curd

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