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Cream of Pumpkin and Carrot Soup with Chouriço & Crumbled Feta Cheese


This soup is delicious, nutritious and very delicious.The smokey chouriço and salty crumbled feta really elevate this simple soup. The velvety smooth soup contains no cream and is super easy to make. The ingredients for this soup are 200 g. of each, so it is so simple to remember and cook in under 40 minutes. Remember to cut your vegetables to roughly the same size. The pumpkin tastes weird if overcooked, so the carrots go in first. The small batch serves 4 easily as a main or starter. Many soup recipes leave you with vast quantities of soup. Listening to my readers I felt many wanted a soup recipe that was suitable to a single person or couple. I hope you enjoy the recipe. Do not forget to comment and share!




Cream of Pumpkin and Carrot Soup with Chouriço & Crumbled Feta Cheese

Serves 4

Under 40 minutes


200 g. Carrot, peeled and cut into 2" chunks

200 g. Pumpkin, peeled and cut into 2" chunks

200 g. Onion, peeled and quartered

200 g. Potato, peeled and cut into 2" chunks

850 ml. Chicken or vegetable stock, I use chicken stock, store bought or homemade or you can just use water.

1 Garlic clove, peeled and left whole

1/2 tsp. Ground turmeric

1/2 tsp. Ground ginger

100 g. Chouriço, casing removed and cut into a small dice

100 g. Feta Cheese, cubed and crumbled to serve

30 ml. Extra virgin olive oil

Salt and freshly cracked black pepper to taste

  1. Add carrots, potatoes, onion, bay leaf, garlic, turmeric, ginger, and chicken stock to saucepan on medium heat. Bring to a medium simmer, cover and cook for 20 minutes.

  2. After 20 minutes, add pumpkin and continue cooking for 20 minutes more.

  3. After 20 minutes, discard bay leaf and blend soup using an immersion / stick blender. ( If using a traditional blender, let soup cool before blending and then gently reheat on low.

  4. Adjust salt if needed to taste. Reserve.

  5. In a frying pan add olive oil and Chouriço. Fry on medium heat until crisp and fragrant. Reserve.

  6. Ladle soup into bowls. Spoon a generous amount of Chouriço, crumbled Feta and oil from frying Chouriço into centre of each bowl. Serve immediately with some crusty bread.

  7. Soup reheats beautifully on low heat, but for best flavour, do not let soup come to a boil.















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