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Serves 3-4

  • 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

    1. 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.
    2. Place onion, potatoes, carrot, garlic and chicken stock in a large pot. Bring to a simmer over medium heat until vegetables are tender.
    3. Remove vegetables from heat. Using a stick blender, blend vegetables until smooth, leaving some chunkier mashed pumpkin pieces unblended.
    4. Crumble Riverina Dairy Chilli Salsa Fetta and sprinkle the Fetta and toasted pumpkin seeds on top.
    5. Serve warm with crusty bread.
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