Not sure where spring has gone - last week it was in the low 20's and super sunny. This week well it's rain rain rain - and back to high's around 10 degrees. Only solution is to crack out the soup again and hope that spring/summer is actually going to happen sooner rather than later.
Pumpkin is one of my favourite vege and it makes a superb soup. Here its served with salty feta and quinoa, which is a great combination with pumpkin.
Hope you enjoy!
P.S. Go the All Blacks!
PUMPKIN SOUP WITH FETA & QUINOA
2 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1.2 kg pumpkin, skin removed & chopped into small cubes
1 tbsp ground cumin
2 tsp smoked paprika
750 ml vegetable stock
100 g quinoa
300 g feta, coarsely crumbled
1 tbsp sherry vinegar
2/3 c torn italian parsley
salt & pepper to taste
1 onion, thinly sliced
2 garlic cloves, finely chopped
1.2 kg pumpkin, skin removed & chopped into small cubes
1 tbsp ground cumin
2 tsp smoked paprika
750 ml vegetable stock
100 g quinoa
300 g feta, coarsely crumbled
1 tbsp sherry vinegar
2/3 c torn italian parsley
salt & pepper to taste
Heat olive oil in a large saucepan over medium heat, add onion and garlic and stir occasionally until softened. Add pumpkin, spices and stir occasionally until pumpkin softens slightly. Add stock and 600 ml boiling water, season to taste and bring to the boil. Reduce heat to medium and simmer until pumpkin is soft and cooked through, around 20 minutes.
Meanwhile, cook quinoa in a saucepan of boiling water (10-12 minutes), then drain and set aside in a bowl.
Remove soup from heat and puree in blender or food processor, stir in sherry vinegar. Pour soup into bowls, top with cooked quinoa, and scatter with crumbled feta and parsley. Serve with toasted bread.
Serves 6
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015
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