Keen's Cheddar, Thyme and Honey Soup in a Pumpkin Bowl

Method:

– Cut off the top to your pumpkin and scoop out the insides and the seeds.

The discarded seeds can be kept – a tasty addition to a salad!

– In the meantime, finely slice your onion and sweat off on a medium heat in the butter. Add 3 cloves of crushed garlic and also the thyme sprigs. Allow to sweat down until transparent and just beginning to go golden.

– Add the pancetta, honey , chicken stock and milk and reduce down for around 3 – 4 minutes until it gets a little thicker.

– Add the onion and garlic liquor into the pumpkin then grate in 80g of chedder, pop the lid on top of the pumpkin and place in the oven at 170°C for 50 minutes.

– When cooked the pumpkin should be soft and the inside liquor should have reduced to a thick consistency with stingy bits of cheese.

– Finish it off by finely chopping some thyme and sprinkling it though the mix, then season with some black pepper and sea salt and serve with a chunky piece of homemade sourdough.

A simple tasty supper!