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Text Box: 41/2 cupspeeled chopped pumpkin 1/2 chopped onion 1 egg yolk 2 cups goat milk 3 tablespoons flour 1 cup water 1/2 teaspoon chili powder 3 tablespoon butter Melt 2/3 butter in heavy pan Add pumpkin and stir

Text Box: constantly for 10 minutes Add water and simmer until pumpkin is tender Puree with a little of the goat milk Melt the remaining butter, stir in the flour Add puree of pumpkin and goat milk Stirring constantly,

Text Box: simmer for 20 minutes Just before serving combine egg yolk with a little of the mixture Stir into pumpkin soup. Serve with dollops of yoghurt.

Text Box: 1 cup water 2 tablespoon plain flour 1 tablespoon chopped parsley Cut bacon into strips and fry. Add onions and celery, sauté. Add potatoes, sauté without browning Add seasonings and water, cover and simmer until vegetables

Text Box: 600mls goat milk 1 can cream style sweetcorn 1 cup diced potato 2 slices bacon 1 chopped onion 3 sticks sliced celery 1 tablespoon chopped red capsicum 2 teaspoons salt, 3 shakes pepper

Text Box: are crisp cooked (7-10 minutes) Blend flour and a little milk, add remaining to vegetables Stir in blended flour, stir until simmering, cook 3 minutes Add corn, capsicum and parsley. Garnish with croutons and serve.

Text Box: Fry onion in melted butter for 3 minutes Remove from heat and stir in flour Blend thoroughly, add water , mix well Return to heat, add seasonings

Text Box: Cook rapidly for 10 minutes Add goat milk, stir well Simmer for 15 minutes or until onions are soft A beaten egg may be added after cooking has been completed

Text Box: 6 medium peeled and sliced onions 800mls goat milk 50 grams butter 250mls boiling water 1 tablespoon plain flour 1 teaspoon salt, 3 shakes pepper