Pumpkin Soup with Feta
Make use of those pumpkin patch leftovers and warm yourself up in this cooler weather with this recipe for delicious pumpkin soup!
– ½ small leek, sliced into thin rounds
– celery stalk, thinly sliced
– ⅛ celery root, cut into ½ inch cubes
– 1 large shallot, peeled and chopped
– 1 clove of garlic, peeled and minced
– 3 sprigs of thyme
– 1 qt water
– 3½ tsp salt
– 2 small pumpkins of about 1½ lbs each
– 3½ oz. (100 g) feta cheese
– Watercress for garnish
Set the EGG for direct cooking at 350°F.
Put the cut vegetables, thyme sprigs, water, and salt in the Dutch oven then put it on the cooking grid. Place the pumpkins next to the Dutch oven and close the lid of the EGG. Roast the pumpkins for about 30 minutes while the vegetables are cooking. After 30 minutes, check the pumpkins and the vegetables in the Dutch oven to see if they’re soft. Continue to cook if they’re not soft yet.
Remove the pumpkins when cooked and leave to cool. Remove the Dutch oven from the EGG and remove the thyme. Peel the pumpkins, halve them, and scoop out the seeds. Cut the flesh into chunks and add them to the Dutch oven. Purée the mixture in a blender and pour through a sieve, then season to taste with salt and pepper.
Cut the feta into cubes and put them into different bowls (suggested: 8). Pour the soup in the bowls and garnish with the watercress.