Roasted Pumpkin, Feta and Nutmeg Soup
🇦🇺 Australia
Ingredients
- 1.5kg Japanese pumpkin, peeled and thinly sliced
- 1 brown onion, thinly sliced
- 4 cloves garlic, unpeeled
- 1/4 cup (60ml) agave syrup or maple syrup, plus extra for drizzling
- 1/4 cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 3 1/2 cups (875ml) chicken stock
- 1/4 teaspoon freshly ground nutmeg, plus extra to serve
- 200g crumbled feta
- thickened cream, to serve
Steps
- Preheat oven to 220°C (425°F).
- Place pumpkin, onion and garlic on a lined baking tray, pour over agave syrup and oil, season with salt and pepper, and toss to combine.
- Roast for 25-30 minutes until pumpkin is tender and golden.
- Squeeze roasted garlic from its skin into a medium saucepan with the pumpkin, onion, stock and nutmeg.
- Bring to the boil over medium heat, then remove from heat.
- Blend the soup until smooth.
- Divide among bowls, drizzle with cream and extra agave syrup, sprinkle with extra nutmeg, and top with feta to serve.
Source: www.donnahay.com.au