Pumpkin Soup

Ingredients

• 500 g pumpkin flesh (peeled, cleaned and seedless)
• 5 cloves garlic
• 2 onions
• 100 g pumpkin seeds
• 2 tbsp freshly chopped rosemary needles
• 100 ml olive oil
• 800 ml vegetable broth
• Salt
• ground pepper
• 100 g Feta

Instructions

1. 1.

   Cut the pumpkin flesh into about 2 cm cubes. Peel and finely chop the garlic. Peel the onions and dice them small.

2. 2.

   Combine the pumpkin, garlic, onions, pumpkin seeds, rosemary and olive oil; spread on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for about 45 minutes until golden brown, stirring every 10 minutes. Transfer to a pot and roughly puree as needed. Stir in the broth and bring everything slowly to a simmer, adding more broth if necessary, and let it simmer for another 5 minutes.

3. 3.

   Season with salt and pepper and serve sprinkled with crumbled feta.