Curried pumpkin and swede soup with feta and caramelized red onion

Preparation info
  • Serves


    • Difficulty


Appears in
Vegetables: The new food heroes

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