Ingredients for four
500 g pumpkin, deseeded and peeled if needed
200 g sweet potato
100 g carrots
1 bell pepper
1 large onion
2–3 garlic cloves
3 tbsp olive oil
400–600 ml vegetable stock
Salt and freshly ground black pepper
Optional
A small pinch of ground nutmeg
100–150 g feta, to serve
Method
Preheat the oven to 200°C. Remove the pumpkin seeds and peel if needed. Peel the sweet potato, carrots and onion, and remove the stalk and seeds from the pepper. Leave the garlic cloves unpeeled.
Pumpkin tip: if the skin is very tough, halve and deseed the pumpkin, then roast the halves at 200°C for about 15–20 minutes to make peeling easier. Allow to cool slightly before handling. Pre-roasted pumpkin may cook faster than the other vegetables during the next roasting stage.
Cut the pumpkin and sweet potato into roughly 2–3 cm chunks, and the carrots into slightly smaller pieces. Cut the onion into wedges and the pepper into large pieces.
Toss the vegetables with the olive oil, a little salt and some pepper. Spread in a single layer on a baking tray lined with baking paper. Tuck the garlic cloves between the vegetables.
Roast for approximately 35–45 minutes, tossing the vegetables halfway through. They are ready when completely tender and lightly browned around the edges. If any pieces cook faster, remove them from the tray earlier.
Squeeze the softened garlic out of its skin and transfer to a saucepan with the roasted vegetables. Start by adding about 300 ml of hot stock, then blend until smooth using a hand blender. Gradually add the remaining stock until the soup reaches your preferred consistency.
Bring the soup to a gentle simmer. Taste and adjust the seasoning with salt, pepper and, if you like, a small pinch of nutmeg.
Tip: crumble feta over the soup just before serving — its saltiness beautifully balances the sweetness of the roasted vegetables. Enjoy with a slice of crisp toast!
