Pumpkin soup for cooler days

A warming pumpkin soup finished with seeds and a little crumbled cheese.

Ingredients

• 800 g peeled pumpkin, diced
• 1 onion, chopped
• 1 tbsp olive oil
• 900 ml vegetable stock
• 2 tbsp pumpkin seeds
• 40 g feta, optional
• Salt and black pepper

Method

1. Soften the onion in the olive oil in a large saucepan.
2. Add the pumpkin and stock, bring to a simmer and cook until the pumpkin is tender.
3. Blend carefully until smooth, adding water if needed.
4. Season and serve with the seeds and optional feta.

Kitchen notes

This is illustrative demo content, not a kitchen-tested recipe. Review ingredients, allergies, cooking times and food safety before publishing your own version. Photographs are illustrative and may show a different preparation.