Pumpkin soup-puree with feta cheese
4 servings
60 minutes
Pumpkin puree soup with feta is a warm embrace of autumn in a bowl. Its delicate, velvety texture blends with soft creamy notes, while roasted pumpkin adds a subtle caramel flavor. Historically, pumpkin has been used in cuisines worldwide, from European villages to Latin American farms, and its pairing with cheese gives the dish a pleasant saltiness. This soup not only delights the palate but also provides comfort on cool days. It is suitable for a light lunch or dinner and pairs perfectly with fresh bread or croutons. Rich in vitamins and nutrients, this soup will adorn any table, filling it with warmth and coziness.
1
Prepare the main products.
2
Wash and peel the vegetables.
3
Cut the potatoes into small cubes.
- Potato: 3 pieces
4
Cut the carrot into small cubes.
- Carrot: 1 piece
5
Cut half of the pumpkin into cubes as well.
- Pumpkin: 1 piece
6
Put melted butter in a pot and add 50 ml of vegetable oil, then place it over medium heat.
- Clarified butter (ghee): 2 tablespoons
- Vegetable oil: 70 ml
7
Pour the vegetables into the pot.
- Potato: 3 pieces
- Carrot: 1 piece
- Pumpkin: 1 piece
8
Mix the vegetables and add salt.
- Salt: 1 teaspoon
9
Add 0.5 tablespoon of vegetable seasoning.
- Vegetable seasoning: 1 tablespoon
10
Add dried garlic and cover until partially cooked.
- Garlic powder: 1 tablespoon
11
Cut the second half of the pumpkin into pieces or slices, place them on a baking dish, add the remaining seasoning, and drizzle with vegetable oil.
- Pumpkin: 1 piece
- Vegetable seasoning: 1 tablespoon
- Vegetable oil: 70 ml
12
Place in an oven preheated to 180 degrees for 15 minutes.
13
In 10 minutes, when the vegetables in the pot are almost ready, add milk to them and cook covered.
- Milk: 200 ml
14
When the vegetables are ready, blend them with a blender.
15
Whip until homogeneous mass.
16
Take the cooked pumpkin out of the oven.
17
Cut the cheese into cubes.
- Brynza cheese: 200 g
18
Pour the soup into a bowl or plate, and add baked pumpkin and feta cheese on top.
- Pumpkin: 1 piece
- Brynza cheese: 200 g
