Chunky Pumpkin Soup with Fetta

Serves 4

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
  • 80g Riverina Dairy Smooth Fetta
  • Sumac (optional garnish)
  • Parsley (optional garnish)

Chunky Pumpkin Soup with Fetta

    1. Preheat oven to 180°C.
    2. Skin and remove seed from pumpkin and chop, reserving some pumpkin seeds. Place pumpkin on a lined baking tray and roast in the oven for 20 minutes. Place pumpkin seeds in the oven for the last 5 minutes or until toasted brown.
    3. Place roasted pumpkin, onion, potatoes, carrot, garlic and chicken stock in a large saucepan. Simmer over medium heat for approximately 20 minutes or until vegetables are tender.
    4. Remove vegetables from heat and use a stick blender to blend vegetables until almost smooth, leaving some chunkier pumpkin pieces unblended.
    5. Serve soup into bowls and crumble Riverina Dairy Fetta and toasted pumpkin seeds on top. Garnish with sumac and parsley (optional).
    6. Serve warm with crusty bread.
Chunky Pumpkin Soup with Fetta
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