Pumpkin & Leek Soup with Feta Cheese.
Pumpkin & Leek Soup with Feta Cheese
- 2 tablespoons Butter
- 2 cups of chopped Leeks (white part only)
- 2 teaspoons of Garlic
- 750g cubed Pumpkin
- 3 cups water
- 1 cup Milk
- Salt and freshly ground Black Pepper
- 1 tablespoon chopped fresh Spring Onions
- Crumbled Feta Cheese for topping
Melt butter in a heavy casserole dish. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor, or on the dish with a stick blender.
Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with Spring Onions and Feta Cheese.