Recipe

Pumpkin soup with honey feta croûtons

  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

Pumpkin soup with honey feta croûtons
  • 1.5 kilogram butternut pumpkin, halved, unpeeled
  • 1 bulb garlic
  • 2 small_piece (300g) capsciums (bell peppers), halved
  • 2 medium_piece (300g) red onions, quartered
  • 2.5 centimetre (1-inch) piece fresh ginger (12g), sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 1.25 litre (5 cups) water
  • 2 teaspoon sea salt flakes
  • 2 tablespoon fresh flat-leaf parsley
Honey fetta croûtons
  • 2 tablespoon honey, warmed
  • 2 tablespoon olive oil
  • 150 gram rustic baguette, sliced thinly
  • 50 gram vintage cheddar, grated finely
  • 100 gram feta, crumbled

Method

Pumpkin soup with honey feta croûtons
  • 1
    Preheat oven to 190°C (170°C fan forced).
  • 2
    Line a large roasting pan with baking paper. Place pumpkin, cut-side down, at one end of the pan with garlic. Cover with foil, roast for 30 minutes.
  • 3
    Add capsicum, cut-side up, to roasting pan with onion and ginger. Drizzle with 1 tablespoon of the oil and sprinkle with spices. Roast, uncovered, a further 30 minutes or until pumpkin is tender.
  • 4
    Make honey feta croûtons. Stir honey and oil in a large bowl, season to taste. Add baguette slices, toss to coat in mixture. Place slices, in a single layer, on a baking-paper-lined oven tray. Sprinkle with cheddar, then feta. Bake 10 minutes or until golden.
  • 5
    Discard seeds from pumpkin, scoop pumpkin flesh into a blender. Add half the water, blend until smooth. Pour mixture into a medium saucepan. Place capsicum, onion, ginger and any cooking juices in blender. Cut garlic bulb in half, squeeze soft flesh into blender with remaining water, oil and salt. Blend until smooth, pour mixture into pan.
  • 6
    Stir soup over medium heat until heated through.
  • 7
    Serve soup topped with croûtons and parsley. Drizzle with sour cream.