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Meredith Dairy Pumpkin Soup with Goat Cheese & Crispy Prosciutto



  • 1 butternut squash pumpkin

  • 2 onions

  • 3 cloves of garlic

  • 2 big carrots

  • 750 mL veggie stock (enough to cover the vegetables)

  • 3 cubes of Meredith Dairy Marinated Goat Cheese (plus extra to serve)

  • 2 tbsp chopped up parsley

  • 100 g prosciutto

  • salt and pepper


  1. Peel and cut onions and garlic. Peel and cut pumpkin and carrot into small chunks.

  2. Fry the onion and garlic in olive oil (or use oil from the Meredith Goat Cheese jar!) with low heat until softened, then add carrot and pumpkin and fry for a few minutes.

  3. Pour in veggie stock, just enough to almost cover the vegetables. Leave to boil over low heat for around 30 minutes.

  4. In 180˚C, lay prosciutto slices into baking paper and bake in the oven for 10-15 minutes until dried and crispy. The slices will crisp up a bit more once removed from oven, so don't leave them for too long.

  5. Once the pumpkin and carrot are cooked and soft, remove the pot from the heat.

  6. Pour soup either into a food processor or blender, or using a stick blender, blend until smooth.

  7. Add three (or more for extra creaminess) cubes of Meredith Dairy Marinated Goat Cheese and chopped up parsley into the blender and blend into the soup until smooth.

  8. Season with salt and pepper, portion onto plates and top with crispy prosciutto and crumbled Meredith Dairy Marinate Goat Cheese.

This recipe is courtesy of Meredith Dairy.

Download Recipe Here:

Meredith Dairy Pumpkin Soup with Goat Cheese & Crispy Prosciutto
Download PDF • 4.09MB

“We grew up on farms and always wanted to be farmers, turning the soil, growing food and raising animals.


Our love of the land and country life ensures Meredith Dairy has a positive impact on our natural world and the local community. The land provides for us, so we need to protect and improve it for future generations. Today, our vision is to produce food sustainably".


Sandy & Julie Cameron Meredith, Victoria, Australia

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