Pumpkin Soup with Apples, Feta Cheese and Olive Paste
This pumpkin soup has two peculiarities the one is that instead of pureeing all the mixture, the vegetables are separated from the liquid and then re-integrated. The second is that it is garnished with a combination of olives, roasted apples, and crumbled feta cheese. Curious?!
2 tbsp olive oil
½ kg pumpkin
1 celery stick cut in small pieces
1 small potato
½ tbsp curry powder
½ tbsp coriander powder
½ tbsp cumin
salt & freshly ground black pepper
1 lt vegetable stock or water
2 tbsp lemon juice
1/3 cup heavy cream
2 tbsp butter
apple peelings from 1 apple, in various lengths and shapes, lightly toasted
½ cup feta cheese, crumbled (optional)
½ cup olive paste (Kalamon)
- Peel the squash and potatoes and cut into cube
- Peel the carrot and slice
- Chop the onion and celery
1. Place onion, carrots and celery in a large pot. Sauté the vegetables over a medium heat until they have softened and browned adequately.
2. Add the potatoes and pumpkin to the pot, cover it with the lid and simmer until the pumpkin becomes very tender.
3. Adjust seasoning with all the spices and stir the contents of the pot once. Pour in the stock. Boil the soup over a medium heat, until all ingredients are completely soft.
4. Strain the soup, keeping the liquid and vegetables separate. Puree the vegetables and strain through a fine mesh sieve.
5. Place puree back into the soup and heat. Add the lemon, cream and butter. Stir again and simmer for a few more minutes until the soup sets a bit.
6. Serve with a tablespoon per bowl of olive paste, 1-2 apple peelings and one tablespoon of crumbled feta.