Potimarron Soup with Feta and Tajine Spices by @simonauscher

45 min

4 servings

🎃

600 g

Potimarron squash

🥔

600 g

Potatoes

🧅

150 g

Onion

🧀

200 g

Feta

🧄

60 g

Garlic

🌿

2 g

Rosemary

🍲

500 ml

Vegetable stock

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🧂

15 ml

Tajine 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

🌿

5 g

Fresh coriander

  1. Preheat

    Preheat the oven to 200°C / 390°F and line a baking tray.

  2. Halve
    • red kuri squash

    Halve, deseed, and chop the red kuri squash into chunks.

  3. Peel
    • potatoes
    • onion

    Peel and chop the potatoes and onion into large pieces.

  4. Place
    • garlic

    Separate the garlic cloves and place them, unpeeled, on the baking tray.

  5. Add
    • red kuri squash
    • potatoes
    • onion

    Add the squash, potatoes, onion, feta cheese, and rosemary to the tray.

  6. Drizzle
    • olive oil
    • salt

    Drizzle with 1 tbsp olive oil and season with salt and 1 tbsp tagine spice blend.

  7. Roast
    • Potimarron squash
    • Potatoes
    • Onion

    Roast for 30 minutes until the vegetables are tender and lightly caramelized.

  8. Squeeze
    • garlic
    • red kuri squash
    • potatoes

    Squeeze the roasted garlic from its skins and transfer all roasted ingredients to a blender.

  9. Add
    • vegetable stock

    Add 500 ml vegetable stock and blend until completely smooth.

  10. Serve
    • fresh coriander

    Serve the soup and garnish with fresh coriander.

  11. Combine
    • ground coriander
    • ground cumin

    Combine ground coriander, ground cumin, ground turmeric, ground cinnamon, ground paprika, and ground nutmeg for the tagine spice blend.

Potimarron Soup with Feta and Tajine Spices by @simonauscher

45 min

4 servings

🎃

600 g

Potimarron squash

🥔

600 g

Potatoes

🧅

150 g

Onion

🧀

200 g

Feta

🧄

60 g

Garlic

🌿

2 g

Rosemary

🍲

500 ml

Vegetable stock

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🧂

15 ml

Tajine 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

🌿

5 g

Fresh coriander

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C / 390°F and line a baking tray.

    🍳baking tray

  2. Step 2/11

    Halve, deseed, and chop the red kuri squash into chunks.

    🎃red kuri squash
    🔪knife
    🪵cutting board

  3. Step 3/11

    Peel and chop the potatoes and onion into large pieces.

    🥔potatoes
    🧅onion
    🔪knife
    🪵cutting board

  4. Step 4/11

    Separate the garlic cloves and place them, unpeeled, on the baking tray.

    🧄garlic
    🍳baking tray

  5. Step 5/11

    Add the squash, potatoes, onion, feta cheese, and rosemary to the tray.

    🎃red kuri squash
    🥔potatoes
    🧅onion
    🧀feta cheese
    🌿rosemary
    🍳baking tray

  6. Step 6/11

    Drizzle with 1 tbsp olive oil and season with salt and 1 tbsp tagine spice blend.

    🫒olive oil
    🧂salt
    🫙tagine spice blend
    🥄measuring spoon
    🍳baking tray

  7. Step 7/11

    Roast for 30 minutes until the vegetables are tender and lightly caramelized.

    🍳baking tray

  8. Step 8/11

    Squeeze the roasted garlic from its skins and transfer all roasted ingredients to a blender.

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

  9. Step 9/11

    Add 500 ml vegetable stock and blend until completely smooth.

    🍲vegetable stock

  10. Step 10/11

    Serve the soup and garnish with fresh coriander.

    🌿fresh coriander

  11. Step 11/11

    Combine ground coriander, ground cumin, ground turmeric, ground cinnamon, ground paprika, and ground nutmeg for the tagine spice blend.

    🫙ground coriander
    🫙ground cumin
    🫙ground turmeric
    🪵ground cinnamon
    🫙ground paprika
    🫙ground nutmeg
    🥣mixing bowl
    🥄measuring spoon

Composition

Ingredients

Types

Vegetables, Herbs, Liquids, Seasonings, Oils, Spices

Ingredients

Potimarron squash, Potatoes, Onion, Feta, Garlic, Rosemary, Vegetable stock, Salt, Olive oil, Tajine spice mix, Ground coriander, Ground cumin, Ground turmeric, Ground cinnamon, Ground paprika, Ground nutmeg, Fresh coriander

Notes

Potimarron squash (half a squash), Feta (one block), Salt (to taste), Tajine spice mix (homemade blend, see below), Ground coriander (for the tajine spice mix), Ground cumin (for the tajine spice mix), Ground turmeric (for the tajine spice mix), Ground cinnamon (for the tajine spice mix), Ground paprika (for the tajine spice mix), Ground nutmeg (for the tajine spice mix), Fresh coriander (a few sprigs, for serving)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Egg-free, Nut-free, Pescatarian

Calories

315 kcal

Macro nutrients

Protein: 11g, Fat: 16g, Carbohydrates: 34g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 790mg, Calcium: 220mg, Iron: 2.1mg, Sodium: 620mg

Vitamins

Vitamin A: 610µg, Vitamin C: 28mg, Vitamin B6: 0.5mg, Vitamin K: 13µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, baking tray, mixing bowl, measuring spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Lunch, Dinner, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, North African

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Velvety, Tender

Flavors

Savory, Sweet, Earthy, Warmly spiced, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool completely first,Store in an airtight container), freezer : 3 months (Freeze without fresh coriander garnish,Leave space for expansion)