Pumpkin soup with dollops of fresh sheep´s milk cheese
Ingredients for 4 servings
800 g butternut pumpkin
1 garlic clove
3 tbsp butter
750 ml vegetable stock
1 cup of fresh cheese from sheep´s milk (250g/150g)
30 g pumpkin seeds
1 tbsp olive oil
120 g Waldviertler sheep’s milk farmhouse cheese
6 sprigs of marjoram
4 tsp pumpkin seed oil
Halve pumpkin, remove seeds, then cut into wedges. Trim away peel, cut ¾ of the flesh into chunks, dice the rest. Peel and dice 2 onions and the garlic clove. Peel the carrots, wash and chop into pieces.
Melt butter in a saucepan. Add pumpkin chunks, onion, garlic and carrot pieces and sauté. Pour in vegetable stock, bring to a boil and cook for about 20 minutes. Peel 2 onions and cut into rings. Drain fresh sheep’s milk cheese, place in a bowl and stir until smooth.
Roast pumpkin seeds in an ungreased pan, stirring regularly, for 2–3 minutes, then remove from pan. Heat oil in a frying pan, add diced pumpkin and onion rings and cook, stirring occasionally, for 3–4 minutes until golden brown. Cut Waldviertler sheep’s milk farmhouse cheese into cubes.
Wash marjoram, pat dry and strip leaves off the stems. Purée soup with a blender. Season to taste with salt and pepper. Ladle in bowls, scatter with pumpkin cubes and seeds and drizzle with pumpkin seed oil.
Top with dollops of fresh sheep’s milk cheese dressing, onion rings, cubes of Waldviertler sheep’s milk farmhouse cheese and marjoram leaves and serve.
Preparation time: 35 min.
Level of difficulty: easy