Dinner ideas

Pumpkin soup with honey feta croûtons

Give you classic pumpkin soup a delicious twist by topping with honey feta croûtons.
creamy pumpkin soup recipe
1H 45M


Honey fetta croûtons


1.Preheat oven to 190°C (170°C fan forced).
2.Line a large roasting pan with baking paper. Place pumpkin, cut-side down, at one end of the pan with garlic. Cover with foil, roast for 30 minutes.
3.Add capsicum, cut-side up, to roasting pan with onion and ginger. Drizzle with 1 tablespoon of the oil and sprinkle with spices. Roast, uncovered, a further 30 minutes or until pumpkin is tender.
4.Make honey feta croûtons. Stir honey and oil in a large bowl, season to taste. Add baguette slices, toss to coat in mixture. Place slices, in a single layer, on a baking-paper-lined oven tray. Sprinkle with cheddar, then feta. Bake 10 minutes or until golden.
5.Discard seeds from pumpkin, scoop pumpkin flesh into a blender. Add half the water, blend until smooth. Pour mixture into a medium saucepan. Place capsicum, onion, ginger and any cooking juices in blender. Cut garlic bulb in half, squeeze soft flesh into blender with remaining water, oil and salt. Blend until smooth, pour mixture into pan.
6.Stir soup over medium heat until heated through.
7.Serve soup topped with croûtons and parsley. Drizzle with sour cream.

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