large onions finely diced, or quartered if roasting
Feta cheese
Salt/pepper to taste
1/2
butternut pumpkin
Directions
1.
Cut all vegetables into chunks - pumpkin, potato, carrots, sweet potato and onion. Peal the garlic cloves and leave whole. Place all on a baking tray lined with foil and drizzled a little bit of oil, then cover rest with fine spray of oil. Note: place carrots in centre of tray for baking to avoid burning.
2.
Lightly sprinkle veggies with cinnamon and nutmeg.
3.
Bake in oven for 30-40 mins at 200 degrees, until the pumpkin starts to colour up.
4.
Add diced onion into large pot (if not baked) with butter and a small amount of garlic paste. In the same deep pot, add chicken stock and the cooked vegies.
5.
Bring to a boil and then simmer, uncovered, for 30 mins or until all cooked softly and consistency doesn't look too watery.
6.
Blitz soup with bar mix, or blend until it’s a puree.
7.
Add feta, salt and pepper and bring to the boil again. Reduce heat and simmer for 5 mins.
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By
Brooke
