Roasted Pumpkin, Garlic and Rosemary Soup with Pepitas and Feta

Name: Roasted Pumpkin, Garlic and Rosemary Soup with Pepitas and Feta
Yield: Serves 6–8
Ingredients: 100 g (3 ½ oz) pumpkin seeds, lightly toasted; 2 tablespoons fresh rosemary leaves, roughly chopped; 12 cloves garlic, peeled and halved; 2 large onions, peeled and sliced; 500 g (1 lb) pumpkin, peeled, de-seeded and cut into 2 cm (¾ in) chunks; 100 g (3 ½ oz) feta; 100 ml (3 ½ fl oz) extra virgin olive oil; 800 ml (1 ½ pints) vegetable stock

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

The fleshy New Zealand pumpkins, which I miss so much over here in England, are perfect for this delicious soup. This is one of those soups that almost tastes better reheated the next day. Pepitas are pumpkin seeds by the way.

Ingredients

500 g (1 lb) pumpkin, peeled, de-seeded and cut into 2 cm (¾

Vegetarian
Soup
Gluten-free

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Line a roasting dish with baking paper. Mix the first six ingredients together and place in the dish. Bake, stirring every 10 minutes