Pumpkin Soup with Molasses and Feta
Savory, creamy and full of flavor, this tasty pumpkin soup gets a dash of sweetness from a drizzle of molasses and a salty punch from crumbled feta.
Prep: 10 minutes
Cook: 30-35 minutes
What you’ll need:
1½ tablespoons butter
1 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
2 teaspoons chopped fresh sage
4 cups ½-inch cubes peeled and seeded pumpkin (or substitute 3 cups pumpkin purée)
1½ teaspoons sea salt
1 clove garlic, minced
5-6 cups chicken broth
Blackstrap molasses, to serve
Sage sprigs, to serve
Feta cheese, crumbled, to serve
What you’ll do:
- In a large pot over medium-high heat, melt the butter. Add onions, carrots, celery and sage and sauté until soft, about 10 minutes.
- Add pumpkin cubes and sea salt and sauté until pumpkin is softened and onions are golden, about 6 minutes. (If using pumpkin purée, just add the sea salt at this stage.)
- Add the garlic and cook for 1 minute. Add 5 cups of chicken broth and bring to a boil. (Add in purée, if using.)
- Reduce heat, cover and simmer until the pumpkin very soft, about 25 minutes. (For purée, cook for only 15 minutes.) Let cool slightly.
- Using an immersion blender or working in batches with a standard blender, purée the soup until mostly smooth texture. If consistency is too thick, add in another cup of chicken broth. Season soup with salt and pepper.
- To serve, ladle out soup into bowls. Using a spoon, drizzle or swirl some molasses on top of the soup. Finish with a sprig of fresh sage and a sprinkling of feta cheese.