Pumpkin Puree Soup with Feta Cheese
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
This soup is great to prepare during fasting, substituting milk with vegetable broth or alternative milk. You can also add onion or fresh garlic. The soup can be served with croutons or whole grain bread, with crackers, or vegetable slices. For those who need a protein component, it can be served with sliced smoked chicken or meat.
Ingredients
- Pumpkin - 1 piece
- Salad Potatoes - 3 pieces
- Carrot - 1 piece
- Feta cheese - 7.1 oz
- Milk - 7 fl oz
- Salt - 1 teaspoon
- Mushroom seasoning - 1 tablespoon
- Clarified Butter - 2 tablespoons
- Vegetable Oil - 2 fl oz
- Ground Dried Garlic - 1 tablespoon
Step by Step guide
Step 1
Prepare the main ingredients.
Step 2
Wash and peel the vegetables.
Step 3
Cut the potatoes into small cubes.
Step 4
Cut the carrot into small cubes.
Step 5
Cut half of the pumpkin into cubes as well.
Step 6
In a pot, place the clarified butter and pour in 50 ml of vegetable oil, set over medium heat.
Step 7
Add the vegetables to the pot.
Step 8
Stir the vegetables and add salt.
Step 9
Add 0.5 tablespoons of vegetable seasoning.
Step 10
Add the dried garlic and cover until partially cooked.
Step 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.
Step 12
Place in the oven for 15 minutes at 356°F.
Step 13
After 10 minutes, when the vegetables in the pot are almost ready, add the milk and continue cooking covered.
Step 14
When the vegetables are ready, blend them with an immersion blender.
Step 15
Whip until smooth.
Step 16
Remove the baked pumpkin from the oven.
Step 17
Cut the feta cheese into cubes.
Step 18
Pour the soup into a bowl or plate, and place the baked pumpkin and feta cheese on top.
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