• 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
  • Thyme
  • Rosemary
  • Garlic
  • 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


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