Ingredients
1.5 kl peeled and cubed pumpkin
1 L of vegetable or chicken stock
2-3 sprigs of fresh rosemary
3 cloves crushed garlic
3 tbsp olive oil
salt/pepper to taste
goats cheese
fresh cilantro
Preparation
In large pot, heat olive oil. Add garlic and brown. Add pumpkin, stock and rosemary. Cook until pumpkin is soft. Set aside to cook a bit.
When cooler (just not hot) strain pumpkin into blender. Blend until smooth. Pour back into pot. You will have extra liquid. You can pour this out or use it to adjust soup consistency to your taste.
In pot, heat and add salt & pepper to taste.
Serve into bowls. Add small chunks of goats cheese and sprinkle with fresh chopped cilantro.
