Pumpkin and carrot soup with feta and spices

Method

Introductory photographs from the original

Enlarge photo 1

1. 1.1Step 1 of 11

   I remove the pumpkin seeds and peel, weigh the required amount and dice it.

   

   Enlarge photo 1
2. 2.2Step 2 of 11

   I peel and dice the carrots.

   

   Enlarge photo 1
3. 3.3Step 3 of 11

   I put them in a bowl with the pumpkin and the peeled, diced potato.

   

   Enlarge photo 1
4. 4.4Step 4 of 11

   I peel and thinly slice the onion and sauté in a generous amount of extra virgin olive oil.

   

   Enlarge photo 1
5. 5.5Step 5 of 11

   After a few minutes, I add the diced vegetables.

   

   Enlarge photo 1
6. 6.6Step 6 of 11

   I add the spices, salt and pepper.

   

   Enlarge photo 1
7. 7.7Step 7 of 11

   I mix well and cook for a few minutes to absorb the flavours.

   

   Enlarge photo 1
8. 8.8Step 8 of 11

   I cover with stock and cook until the vegetables are tender, about half an hour, then blend with a hand blender.

   

   Enlarge photo 1
9. 9.9Step 9 of 11

   The soup should be smooth and velvety.

   

   Enlarge photo 1
10. 10.10Step 10 of 11

    I dice the feta.

    

    Enlarge photo 1
11. 11.11Step 11 of 11

    I pour the boiling-hot soup into bowls, add 1/4 of the feta cubes and a tablespoon of pumpkin seeds to each, and finish with a drizzle of oil. I used chilli oil.

    

    Enlarge photo 1