Pumpkin Soup With Feta Cheese2015-10-22
- Course: Soup
- Skill Level: Moderate
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- 2 tbsp Al Wadi AL Akhdar butter
- 1 onion, thinly sliced
- 1 large potato, peeled and diced
- ½ kg Pumpkin, peeled and cut in wedges
- Salt to taste
- ½ tbsp black pepper
- ½ tbsp curry
- ½ tbsp ground coriander
- 3 cups vegetable stock
- ½ cup milk
- ¼ cup black olives paste
- 200g Feta Cheese, crumbled
In a large size pot, sauté onions in butter until softened.
Add the potatoes, pumpkin and stock. Cover and simmer for about 20 minutes or until pumpkin and potatoes are tender.
Remove from heat, and blend with a hand stick blender.
Transfer to a clean saucepan, season with salt, pepper, curry and coriander. Mix. Add the milk and cook for another 5 minutes.
Stir in each serving bowl one tablespoon of olive paste and garnish with crumbled Greek white cheese.
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