RECIPES
Pumpkin soup with Feta PDO
Ingredients: (Serves 6)
- 1 ½ kg yellow pumpkin
- 250 g Feta PDO, diced
- 2 medium onions, sliced
- 1 clove garlic
- 4 tbsp olive oil
- 1300 ml vegetable stock
- Salt and pepper
For serving:
- fresh parsley
Process:
Peel the pumpkin, cut it in half and remove the seeds and fibrous centre. Cut the flesh into pieces.
Place the pumpkin, onions and garlic on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
Roast for about 1 hour, or until the vegetables are tender.
When the vegetables are ready, bring the vegetable stock to the boil in a large saucepan and add the roasted vegetables. Simmer for 5 minutes.
Remove from the heat and blend with a hand blender until smooth and creamy.
Serve immediately, topped with diced Feta PDO and fresh parsley.
Tip: For extra flavor, serve with croutons toasted in olive oil.