Yarg and Pumpkin Soup

Preparation time : 10 minutes

Cooking time:  40 minutes

Serves : 4-6

2kg mixed pumpkin and squash

5tbsp honey

rapeseed oil

salt & pepper

1 large white onion

2 carrots

2 sticks of celery

2 sprigs of rosemary

750ml vegetable stock

500ml whole milk

1tsp ground cinnamon

1 French stick

150g Cornish Yarg

Method

Preheat your oven to 180°c fan.

Peel and dice your pumpkin and squash. In a large bowl add the pumpkin and squash, honey, a dash of oil and a pinch of salt and pepper before lightly tossing the mix around to evenly coat with the honey and oil mixture.

Evenly spread this mix over two baking trays and pop in the oven for 20 mins or until soft and lightly browned at the edges.

Once the squash is ready, place to one side to cool and heat a dash of oil in a large heavy-bottomed saucepan. Roughly dice the onion, carrot and celery before adding to the pan. Cook gently over a medium heat, stirring occasionally until the onion has softened but not browned. Next add in the roasted squash and rosemary, stock and milk before leaving to simmer for 15 mins.

During this time, make either your croutons or croutes, first preheat your grill. if making croutons, dice your bread into cubes and fry in a generous amount of butter until golden and crisp, before scattering with the grated cheese and grilling briefly until the cheese has melted into them and gone crisp. If making croutes, slice the French stick about 1cm thick, and drizzle with olive oil, place under the grill until lightly golden, before scattering the grated cheese all over, return to the grill and grill until golden and crisp.

Once the soup has simmered and the vegetables are soft, blend the mix with a stick blender until smooth. Add dashes of milk until you are happy with the consistency.

Finally add the cinnamon and salt and pepper to taste. Before serving with your golden cheesy bread croutons or croutes.