Curried pumpkin and swede soup with feta and caramelized red onion

Name: Curried pumpkin and swede soup with feta and caramelized red onion
Yield: Serves 4–6
Ingredients: 1½ teaspoons ground turmeric; 3 teaspoons curry powder (mild or spicy, it’s up to you); 900 ml vegetable stock (although water will suffice); 1 red onion, sliced; 3 tablespoons mirin (or 2 tablespoons caster sugar); 400 g peeled and diced swede flesh; 400 g peeled and diced pumpkin flesh; 1 tablespoon pomegranate molasses (or use balsamic vinegar); 1 white-fleshed onion, sliced; 1½ tablespoons olive oil; ¼ leek, sliced and well rinsed to remove any grit; 6 tablespoons double cream; 125 ml thick plain yoghurt; 1 red onion, finely chopped; 150 g feta cheese, crumbled

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

If there’s one thing all us New Zealanders can make it’s pumpkin soup. The pumpkins we grow there are firm, thick-fleshed and full of flavour. Recently, the pumpkins available here in the UK have improved enormously – from thin-fleshed watery-flavoured ones to robust hearty beasts. If you can’t find a good pumpkin, then butternut squash is a great alternative. Cooking the red onion garnish with pomegranate molasses creates an astringent sweet accompaniment that offsets the rich soup – it’s

Ingredients

Gluten-free
Vegetarian
Soup

Ingredients

Method