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

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