Pumpkin Soup with Feta and Spices by @simonauscher

45 min

4 servings

🎃

0.5

Red kuri squash

🥔

600 g

Potatoes

🧅

150 g

Onion

🧀

200 g

Feta

🧄

1 head

Garlic

🌿

1 sprig

Rosemary

🍲

500 ml

Vegetable stock

🧂

1.5 g

Salt

🫒

30 ml

Olive oil

🧂

15 ml

Spice mix

🫙

12 g

Ground coriander

🫙

6 g

Ground cumin

🫙

7 g

Ground turmeric

🪵

8 g

Ground cinnamon

🫙

7 g

Ground paprika

🫙

7 g

Ground nutmeg

🌿

Coriander leaves

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Halve
    • red kuri squash

    Halve and seed the red kuri squash, then cut it into large wedges.

  3. Peel
    • potatoes
    • onion

    Peel the potatoes and onion, then cut them into large chunks.

  4. Step
    • garlic

    Separate the garlic head into cloves, leaving the cloves unpeeled.

  5. Place
    • red kuri squash
    • potatoes
    • onion

    Place the squash, potatoes, onion, garlic, feta cheese, and rosemary in the baking dish.

  6. Drizzle
    • olive oil
    • salt
    • Feta

    Drizzle the vegetables and feta cheese with 2 tbsp olive oil, then season with salt and 1 tbsp spice blend.

  7. Roast
    • red kuri squash
    • potatoes
    • onion

    Roast the seasoned ingredients at 200°C / 400°F for 30 minutes, until the vegetables are tender and lightly browned.

  8. Squeeze
    • garlic
    • rosemary

    Squeeze the roasted garlic cloves from their skins, then discard the garlic skins and rosemary stem.

  9. Transfer
    • red kuri squash
    • potatoes
    • onion

    Transfer the roasted vegetables, feta cheese, garlic, and vegetable broth to the blender.

  10. Blend

    Blend until completely smooth and creamy; add a little water if a thinner consistency is desired.

  11. Pour
    • fresh coriander leaves

    Pour the soup into 4 serving bowls, then garnish with fresh coriander leaves.

Pumpkin Soup with Feta and Spices by @simonauscher

45 min

4 servings

🎃

0.5

Red kuri squash

🥔

600 g

Potatoes

🧅

150 g

Onion

🧀

200 g

Feta

🧄

1 head

Garlic

🌿

1 sprig

Rosemary

🍲

500 ml

Vegetable stock

🧂

1.5 g

Salt

🫒

30 ml

Olive oil

🧂

15 ml

Spice mix

🫙

12 g

Ground coriander

🫙

6 g

Ground cumin

🫙

7 g

Ground turmeric

🪵

8 g

Ground cinnamon

🫙

7 g

Ground paprika

🫙

7 g

Ground nutmeg

🌿

Coriander leaves

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C / 400°F.

  2. Step 2/11

    Halve and seed the red kuri squash, then cut it into large wedges.

    🎃red kuri squash
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Peel the potatoes and onion, then cut them into large chunks.

    🥔potatoes
    🧅onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Separate the garlic head into cloves, leaving the cloves unpeeled.

    🧄garlic
    🪵cutting board

  5. Step 5/11

    Place the squash, potatoes, onion, garlic, feta cheese, and rosemary in the baking dish.

    🎃red kuri squash
    🥔potatoes
    🧅onion
    🧄garlic
    🧀feta cheese
    🌿rosemary
    🍳baking dish

  6. Step 6/11

    Drizzle the vegetables and feta cheese with 2 tbsp olive oil, then season with salt and 1 tbsp spice blend.

    🫒olive oil
    🧂salt
    🧂spice blend
    🍳baking dish
    🥄measuring spoon

  7. Step 7/11

    Roast the seasoned ingredients at 200°C / 400°F for 30 minutes, until the vegetables are tender and lightly browned.

    🎃red kuri squash
    🥔potatoes
    🧅onion
    🧄garlic
    🧀feta cheese
    🌿rosemary
    🍳baking dish

  8. Step 8/11

    Squeeze the roasted garlic cloves from their skins, then discard the garlic skins and rosemary stem.

    🧄garlic
    🌿rosemary
    🍳baking dish

  9. Step 9/11

    Transfer the roasted vegetables, feta cheese, garlic, and vegetable broth to the blender.

    🎃red kuri squash
    🥔potatoes
    🧅onion
    🧀feta cheese
    🧄garlic
    🍲vegetable broth
    🥛measuring jug

  10. Step 10/11

    Blend until completely smooth and creamy; add a little water if a thinner consistency is desired.

  11. Step 11/11

    Pour the soup into 4 serving bowls, then garnish with fresh coriander leaves.

    🌿fresh coriander leaves
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Herbs, Seasonings, Oils

Ingredients

Red kuri squash, Potatoes, Onion, Feta, Garlic, Rosemary, Vegetable stock, Salt, Olive oil, Spice mix, Ground coriander, Ground cumin, Ground turmeric, Ground cinnamon, Ground paprika, Ground nutmeg, Coriander leaves

Notes

Feta (one block), Spice mix (homemade blend, see below), Ground coriander (for the spice mix), Ground cumin (for the spice mix), Ground turmeric (for the spice mix), Ground cinnamon (for the spice mix), Ground paprika (for the spice mix), Ground nutmeg (for the spice mix), Coriander leaves (a few sprigs, for serving)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

385 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 43g, Fat: 19g, Fiber: 8g, Sugars: 9g, Saturated Fat: 8g

Nutritional Information

Minerals

Calcium: 330mg, Potassium: 1010mg, Sodium: 780mg, Iron: 2.5mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 35mg, Vitamin B6: 0.55mg, Vitamin K: 19µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, baking dish, measuring spoon, measuring jug, serving bowls

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup, Starter, Main Course

Occasions

Lunch, Dinner, Autumn, Winter, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Velvety, Thick, Tender

Flavors

Sweet, Savory, Earthy, Warmly Spiced, Tangy, Herbaceous, Roasted

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Freeze in airtight portions,Thaw overnight in the fridge,Stir well after reheating)