Name: Pumpkin soup with honey feta croûtons
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1.5 kilogram butternut pumpkin, halved, unpeeled; 1 bulb garlic; 2 small_piece (300g) capsciums (bell peppers), halved; 2 medium_piece (300g) red onions, quartered; 2.5 centimetre (1-inch) piece fresh ginger (12g), sliced; 1/4 cup (60ml) extra virgin olive oil; 1 1/2 teaspoon ground cumin; 1/2 teaspoon dried chilli flakes; 1.25 litre (5 cups) water; 2 teaspoon sea salt flakes; 2 tablespoon fresh flat-leaf parsley; Honey fetta croûtons; 2 tablespoon honey, warmed; 2 tablespoon olive oil; 150 gram rustic baguette, sliced thinly; 50 gram vintage cheddar, grated finely; 100 gram feta, crumbled

Pumpkin soup with honey feta croûtons

Give you classic pumpkin soup a delicious twist by topping with honey feta croûtons.

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Serves 6

Cook

1H 45M

Ingredients

1.5 kilogram butternut pumpkin, halved, unpeeled

1 bulb garlic

2 small_piece (300g) capsciums (bell peppers), halved

2 medium_piece (300g) red onions, quartered

2.5 centimetre (1-inch) piece fresh ginger (12g), sliced

1/4 cup (60ml) extra virgin olive oil

1 1/2 teaspoon ground cumin

1/2 teaspoon dried chilli flakes

1.25 litre (5 cups) water

2 teaspoon sea salt flakes

2 tablespoon fresh flat-leaf parsley

Honey fetta croûtons

2 tablespoon honey, warmed

2 tablespoon olive oil

150 gram rustic baguette, sliced thinly

50 gram vintage cheddar, grated finely

100 gram feta, crumbled

Method

1.Preheat oven to 190°C (170°C fan forced).

2.Line a large roasting pan with baking paper. Place pumpkin, cut-side down, at one end of the pan with garlic. Cover with foil, roast for 30 minutes.

3.Add capsicum, cut-side up, to roasting pan with onion and ginger. Drizzle with 1 tablespoon of the oil and sprinkle with spices. Roast, uncovered, a further 30 minutes or until pumpkin is tender.

4.Make honey feta croûtons. Stir honey and oil in a large bowl, season to taste. Add baguette slices, toss to coat in mixture. Place slices, in a single layer, on a baking-paper-lined oven tray. Sprinkle with cheddar, then feta. Bake 10 minutes or until golden.

5.Discard seeds from pumpkin, scoop pumpkin flesh into a blender. Add half the water, blend until smooth. Pour mixture into a medium saucepan. Place capsicum, onion, ginger and any cooking juices in blender. Cut garlic bulb in half, squeeze soft flesh into blender with remaining water, oil and salt. Blend until smooth, pour mixture into pan.

6.Stir soup over medium heat until heated through.

7.Serve soup topped with croûtons and parsley. Drizzle with sour cream.

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