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

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

Soup
Vegetarian
Gluten-free

Ingredients

Method