Ingredients
- 1 kg pumpkin
- 1 onion, roughly chopped
- 2 medium-sized potatoes, peeled and diced
- 1 large carrot, peeled & diced
- 4 cloves garlic, crushed
- 4 cups chicken or vegetable stock
- 200g Riverina Dairy Chilli Salsa Fetta
Chunky Pumpkin Soup with Chilli Salsa Fetta
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- Preheat oven at 180°C for 10 minutes. Skin and remove seed from pumpkin and chop. Reserve pumpkin seeds and place on a lined baking tray and bake in the oven for 20 minutes or until toasted brown. Cool.
- Place onion, potatoes, carrot, garlic and chicken stock in a large pot. Bring to a simmer over medium heat until vegetables are tender.
- Remove vegetables from heat. Using a stick blender, blend vegetables until smooth, leaving some chunkier mashed pumpkin pieces unblended.
- Crumble Riverina Dairy Chilli Salsa Fetta and sprinkle the Fetta and toasted pumpkin seeds on top.
- Serve warm with crusty bread.
