Pumpkin Soup with Feta Cheese

Rating: 2.2222 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the pumpkin soup, preheat the oven to 180 °C and line a baking tray with baking paper. Dice the pumpkin flesh. Peel and chop garlic.

Peel and dice onions. Chop rosemary. Mix pumpkin cubes, 80 g of the pumpkin seeds, rosemary, oil, garlic and onion cubes and spread on the baking tray.

Bake for 45 minutes, stirring every 10 minutes. Place in a saucepan and finely puree. Stir in hot vegetable soup and bring soup to a simmer while stirring.

Season with salt, pepper and nutmeg. Crumble the feta. Briefly roast the rest of the pumpkin seeds. Serve the pumpkin soup hot sprinkled with feta and pumpkin seeds.

Preparation Tip:

If you want a little spiciness, sprinkle some chili flakes into the pumpkin soup before serving.

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