RECIPE OF THE MONTH | October 2025
Pumpkin, Sage and Goat’s Cheese Soup
Serves: 6-8 | Preparation: 20 minutes | Cook Time: 45 minutes
Pumpkin, sage and goat’s cheese come together in our October Recipe of the Month at Forage.
This warming autumn soup is silky, savoury and full of seasonal flavour. The sweetness of roasted pumpkin is balanced by fragrant sage and creamy goat’s cheese, making it the perfect comfort dish for crisp October days. Ideal as a starter or a cosy lunch, it celebrates the very best of autumn produce.
Ingredients
1 small Penllyn Estate pumpkin (peeled and diced)
2 onions (sliced)
4-5 cloves of garlic
200g Pant Ys Gawn goat’s cheese
1tsp liquid sage
1-2 litre Potts veg stock
2tbsp Forage rapeseed oil
Salt and Pepper
Method
1. Pre-heat oven to 180°C.
2. Place the diced pumpkin on a baking tray, drizzle with oil and season with salt and pepper. Roast for 30-40 minutes until soft.
3. Sweat the onions and garlic for around 8-10 minutes, add the pumpkin and the veg stock until it’s covered (add water if necessary). Bring to the boil.
4. Lightly toast walnuts in a dry pan until golden.
5. Once boiled, add sage and goats’ cheese and blitz in a food processor.
6. Season to taste.
Optional Asian Alternative!
- Add chilli and ginger when cooking the onion and garlic. Replace the goat’s cheese for coconut milk!
