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🍲 Roasted Pumpkin Soup with Feta Crust

393 kcal · 30 min · 4 servings

Ingredients

• 600 g butternut squash flesh
• 3.5 tbsp olive oil
• salt
• pepper
• 1 shallot
• 2 garlic cloves
• 2 starchy potatoes
• 750 ml vegetable broth
• 1 tbsp apple cider vinegar
• 30 g pumpkin seeds (2 tbsp)
• 4 sprigs thyme
• 300 ml milk (3.5% fat)
• 200 g feta (45% fat in brine)
• 1 tsp sweet paprika powder
• 2 pinches turmeric powder
• 2 pinches chili powder

Instructions

1. 1. Cut the pumpkin flesh into cubes of about 2 centimeters.
2. 2. Place the pumpkin cubes in a bowl.
3. 3. Toss the pieces with one tablespoon of olive oil, a pinch of salt, and some pepper.
4. 4. Lightly grease a baking sheet with oil.
5. 5. Arrange the pumpkin cubes on the sheet.
6. 6. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius or gas mark 3).
7. 7. Roast the pumpkin cubes in the oven for 30 to 35 minutes.
8. 8. Peel the shallot and the garlic clove.
9. 9. Chop the shallot and garlic finely.
10. 10. Peel the potatoes.
11. 11. Wash the potatoes.
12. 12. Cut the potatoes into cubes.
13. 13. Heat the remaining oil in a pot.
14. 14. Fry the shallot and garlic in the oil over low heat until golden yellow.
15. 15. Deglaze the mixture with 50 milliliters of vegetable broth.
16. 16. Let the liquid reduce almost completely.
17. 17. Add the remaining broth, the vinegar, and the potato cubes to the pot.
18. 18. Bring the soup back to a boil.
19. 19. Simmer the soup for 20 minutes over medium heat until the potatoes are soft.
20. 20. Roast the pumpkin seeds in a dry pan over medium heat for about 3 minutes.
21. 21. Wash the thyme.
22. 22. Shake the thyme dry.
23. 23. Pluck the thyme leaves from the stems.
24. 24. Add the milk, half of the feta, half of the thyme, and two-thirds of the roasted pumpkin cubes to the pot.
25. 25. Season the soup with paprika powder, turmeric, and chili.
26. 26. Puree the contents of the pot finely.
27. 27. Adjust the seasoning of the soup.
28. 28. Serve the soup in bowls.
29. 29. Crumble the remaining feta in crescent-shaped pieces along the edge of the soup.
30. 30. Garnish the soup with the remaining pumpkin cubes, the roasted pumpkin seeds, and thyme.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 393
• Protein: 16 g · Fett/Fat: 27 g · Carbs: 20 g