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Pumpkin Soup With Feta Cheese

  • Course: Soup
  • Skill Level: Moderate
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
Thick pumpkin and potato soup with a hint of spicy curry and black pepper.


  • 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

Step 1

In a large size pot, sauté onions in butter until softened.

Step 2

Add the potatoes, pumpkin and stock. Cover and simmer for about 20 minutes or until pumpkin and potatoes are tender.

Step 3

Remove from heat, and blend with a hand stick blender.

Step 4

Transfer to a clean saucepan, season with salt, pepper, curry and coriander. Mix. Add the milk and cook for another 5 minutes.

Step 5

Stir in each serving bowl one tablespoon of olive paste and garnish with crumbled Greek white cheese.

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