In a large saucepan, sauté the sliced red and white onions in the olive oil until they begin to caramelize, stirring often.
Add the leek and sauté for a few minutes more to soften it. Add the mirin and bring to the boil, then cook to evaporate it. Add the pumpkin, swede, turmeric, curry powder and a few pinches of salt, then cook for 2 minutes while stirring.
Add the vegetable stock or water and bring to the boil, then cover with a lid and simmer for 30 minutes, until the pumpkin and swede are cooked.
Meanwhile, make the caramelized red onion: heat the oil in a small pan and sauté the chopped red onion until caramelized, stirring often. Add the pomegranate molasses and cook to evaporate it off, then take off the heat.
Once the pumpkin is cooked, add the cream and yoghurt to the soup, and bring it to a gentle boil.
Mix half the feta into the soup before ladling into soup bowls, spoon a little of the onion mixture on top and then add the remaining feta.
© 2007 Peter Gordon. All rights reserved.