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Serves 3-4

  • 1 kg pumpkin. Skin and seeds removed, chopped. Reserve pumpkin seeds for toasting.
  • 1 onion roughly chopped
  • 2 medium-sized potatoes peeled and diced
  • 1 large carrot peeled and diced
  • 4 cloves garlic crushed
  • 4 cups chicken or vegetable stock
  • 200g Riverina Dairy Chilli Salsa Fetta

Chunky Pumpkin Soup with Chilli Salsa Fetta

    1. Preheat oven at 180 degrees C for 10 mins. Place pumpkin seeds on a lined baking tray.
    2. Place all ingredients, except Chilli Salsa Fetta, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender.
    3. Put pumpkin seeds in the oven for 20 mins or until toasted brown. Allow cooling.
    4. Take vegetables off the heat. Using a stick blender, blend vegetables until smooth, leaving some chunkier mashed pumpkin pieces unblinded.
    5. Crumble the Chilli Salsa Fetta and sprinkle the toasted pumpkin seeds on top.
    6. Serve warm with crusty bread.
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