3 cups butternut pumpkin, cut in cubes
1 ? Tbsp olive oil, plus an additional ? Tbsp
6 garlic cloves
1 cup vegetable stock
? cup Maxigenes Goat Milk Powder premade
2 sprigs fresh thyme
Salt and pepper for seasoning
Place pumpkin in a roasting dish. Coat the pumpkin with 1 ? Tbsp of olive oil and a sprinkle of salt.
Wrap garlic and remaining olive oil in a small strip of foil. Roast pumpkin for 25-30 minutes or until tender. Roast garlic for approximately 10-15 minutes
Add roasted pumpkin, garlic and ? cup of vegetable stock to blender and puree until smooth.
Add mixture to stock pot with salt, pepper, remaining vegetable stock, goat milk and thyme.
Let mixture simmer 30 minutes, stirring occasionally.