Pumpkin and Orange Soup with Baked Feta Cheese
Serves 6
Prep Time 30 mins
Cooking 30 mins
Level medium
Ingredients
- 500g Peeled and diced Pumpkin
- 2 tbsp Olive Oil
- 1 peeled and diced Onion
- 1 Large , peeled and chopped Carrot
- Juice of 2 Oranges
- 1/2 tsp Grated Nutmeg
- 2 Bay Leaves
- 1 Water
- 1 tsp Pinto’s Pride Vegetable Spoon Stock
- 200g Feta Cheese
- 1/2 tsp Minced ginger
- 2 Spring Onions
- 1 Fresh Red chili chopped
- 1 tbsp Pumpkin Seeds
- 1 tbsp Extra Virgin Olive Oil
- Salt and pepper to taste
Heat the olive oil in a thick bottom pot, stir in the onions and carrots and cook till the onion is soft. Add in the pumpkin, nutmeg and bay leaves, season with salt and pepper, cook for a couple of minutes, stirring occasionally. Pour in the orange juice, cover with water and stir in the liquid stock. Bring to the boil and set to simmer for 20 minutes until vegetables are soft. Remove bay leaves and whizz into a smooth soup. Wrap the feta cheese in aluminium foil, drizzle with the olive oil, season with freshly ground pepper, ginger and chopped chili, sprinkle with spring onions, wrap up in the foil and bake for 15 minutes. Serve soup piping hot with crumbled feta cheese.
Recipe by Aceline Media
