Roasted Pumpkin Soup with Feta

Ingredients

• 600 g butternut squash flesh
• 3.5 tbsp olive oil
• Salt
• Pepper
• 1 Shallot
• 2 Garlic cloves
• 2 starchy potatoes
• 750 ml vegetable broth
• 1 tbsp Apple cider vinegar
• 30 g pumpkin seeds (2 tbsp)
• 4 sprigs thyme
• 300 ml milk (3.5% fat)
• 200 g feta (45% fat in curd)
• 1 tsp Sweet paprika powder
• 2 tsp Turmeric powder
• 2 tsp chili powder

Instructions

1. 1.

   Cut the squash flesh into about 2 cm cubes, place them in a bowl and mix with 1 tbsp olive oil, salt, and pepper. Lightly coat a baking sheet with oil, spread the squash cubes on it, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30–35 minutes.

2. 2.

   Meanwhile peel and finely dice the shallot and garlic. Peel, wash, and cube the potatoes. In a pot heat the remaining oil. Sauté the shallot and garlic over low heat until golden‑yellow. Deglaze with 50 ml vegetable broth and let it reduce almost completely. Add the remaining broth, vinegar, and potatoes. Bring everything to a boil again and then simmer for 20 minutes over medium heat until the potatoes are tender.

3. 3.

   In a separate pan, toast the pumpkin seeds without oil over medium heat for about 3 minutes. Wash the thyme, pat dry, and pluck the leaves.

4. 4.

   When the potatoes are soft, add the milk along with half of the feta and thyme, plus two‑thirds of the squash cubes. Season with paprika, turmeric, and chili. Puree the pot contents finely, taste the soup, and ladle into bowls. Sprinkle the remaining feta in a fan shape around the edge of each bowl, garnish with the leftover squash cubes, pumpkin seeds, and thyme, and serve.