Pumpkin Soup Bread Bowl

Recipe Method

1. Melt the butter in a large saucepan and add the onion. Cook over a medium heat until golden brown.
2. Add the garlic and cook gently for a couple of minutes to soften, ensuring it doesn’t brown. Stir in the potato and pumpkin flesh.
3. Heat a small frying pan over low heat, add the cumin seeds, and toast until they release their aroma, being careful not to burn them.
4. Add the toasted cumin seeds to the onion, potato, and pumpkin mixture. Pour in the water and crumble in the stock cubes. The liquid should be about 3cm above the vegetables, so top up if needed.
5. Bring to the boil, season with salt and pepper, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are soft and beginning to break up.
6. Transfer the soup to a blender and blitz until smooth. If the soup is too thick, add a splash of milk to adjust the consistency.
7. Return the soup to the pot and stir in the Chavroux Fresh Pyramid Goat's Cheese until melted and creamy.
8. Use a round loaf of bread (sourdough or a farmhouse loaf works well).
9. Slice off the top to create a lid, then hollow out the centre of the loaf, leaving about 2cm of bread all around to form a sturdy bowl.
10. Lightly brush the inside with melted butter or olive oil, then bake in a preheated oven at 180°C (fan 160°C/gas mark 4) for 10 minutes to crisp up slightly.
11. Ladle the hot soup into the prepared bread bowl.
12. Add an extra dollop of Chavroux Fresh Pyramid Goat's Cheese on top of the soup for a creamy finish that melts into the dish.
13. Serve with the bread lid on the side for dipping and enjoy!