Pumpkin Soup with Carrot and Papathanasiou Barrel-Aged Feta
Ingredients:
• 1 large onion, chopped
• 2 cloves garlic
• 600 g peeled pumpkin (diced)
• 300 g carrots (peeled and chopped)
• 1 medium potato, peeled and chopped
• 2 tbsp olive oil
• 1 tsp fresh thyme
• 700 ml vegetable broth
• Salt and freshly ground pepper
• 120 g Papathanasiou Feta, crumbled for serving
• Pumpkin seeds for garnish
• Optional: a few drops of good olive oil
• 2 cloves garlic
• 600 g peeled pumpkin (diced)
• 300 g carrots (peeled and chopped)
• 1 medium potato, peeled and chopped
• 2 tbsp olive oil
• 1 tsp fresh thyme
• 700 ml vegetable broth
• Salt and freshly ground pepper
• 120 g Papathanasiou Feta, crumbled for serving
• Pumpkin seeds for garnish
• Optional: a few drops of good olive oil
Method:
1. Heat the olive oil in a pot and sauté the onion with the garlic for 3–4 minutes, until softened.
2. Add the pumpkin, carrots, potato, and herbs. Stir for 2–3 minutes to coat well with oil.
3. Pour in the broth and simmer for about 30 minutes, until the vegetables are tender.
4. Blend with an immersion blender until smooth and velvety. Adjust salt and pepper to taste.
5. Serve the soup hot, with pieces of Papathanasiou Barrel-Aged Feta, pumpkin seeds, and a few drops of olive oil.
Related Recipes
Oven-Baked Shakshouka with Barrel-Aged Feta Papathanasiou
1. Add olive oil, onion, garlic, red pepper, tomatoes and tomato paste into a round baking tray. Season with salt and pepper and mix lightly.
2. Bake at 180°C for 15–20 minutes, until the sauce thickens.
3. Remove from...
Vegetarian Cannelloni with Greens & Papathanasiou Barrel-Aged Feta
1. Heat the olive oil in a wide pan and sauté the onion until soft.
2. Add the greens and cook until wilted and their moisture has evaporated. Remove from heat.
3. Once slightly cooled, mix the greens with the Papathan...
