82% would make this again

Pumpkin Feta Soup

Q: Can I use canned pumpkin or should I roast fresh pumpkin?

You can use canned pumpkin puree for a quick shortcut but make sure it is pure pumpkin puree and not pie filling. Canned puree works fine and saves time, but roasting fresh pumpkin or butternut squash gives deeper caramelised flavour if you have the time.

Q: Which pumpkin or squash gives the best flavour and texture?

Butternut squash is a favourite because it is sweet, smooth and easy to chop, while kabocha and kent pumpkins are also great options if you prefer a fuller pumpkin taste. Any of these cooking squashes will give better results than a carving pumpkin.

Q: The soup tastes too salty because of the feta. How do I fix or avoid that?

Taste as you go and add salt only at the end since feta and stock already add salt. If the soup is too salty dilute it with more low sodium stock or water, add a splash of cream or milk, or a little acid such as lemon juice or vinegar to balance the salt.

Q: Can I make this soup ahead and can I freeze it?

Yes make ahead and freezing both work well. Chill the soup quickly, store in the fridge for up to four days, or freeze in airtight containers for about three months and reheat gently from frozen. Add any fresh toppings after reheating.

Q: How do I get a consistently smooth, rich texture like in the photo?

Roast the pumpkin and onion until they are caramelised before blending and use a good blender or an immersion blender to puree until silky. If the texture is too thick, loosen with extra stock; if it is too thin, simmer briefly to reduce. Roasting first also builds flavour so the soup feels richer without needing cream.

Q: What works best as a feta substitute?

To keep this more vegan friendly you can use whipped tofu or a cashew cream seasoned with a bit of olive brine lemon and salt for a tangy, creamy substitute, or make a marinated tofu feta to crumble on top for the feta taste and texture. Those options give the salty tang and creaminess without dairy and are easy to make or find ready made.

Vish G

October 24, 2025

This easy and creamy roast Pumpkin Feta Soup is perfect for a quick winter dinner recipe. The creaminess and roasted flavours combine beautifully with the tanginess of the Feta cheese. Serve these with some warm Hummus bread and this is another weeknight win.

PREP TIME

15 MIN

COOK TIME

45 MIN

SERVINGS

Ingredients

1 kg (about 2.2 lb) pumpkin or butternut squash, peeled and cut into chunks
1 medium onion, roughly chopped
2 garlic cloves, unpeeled
200 g (7 oz) block of feta cheese
2 tbsp olive oil
600 ml (about 2½ cups) vegetable or chicken stock, plus more if needed
1 tbsp honey or maple syrup (optional, for balance)
½ tsp dried thyme or a few sprigs of fresh thyme (optional)
Salt and black pepper, to taste
Pumpkin seeds, croutons, or extra crumbled feta for serving
Fresh parsley or sage leaves for garnish (optional)

Instructions

Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper for easy cleanup.
Spread the pumpkin chunks, onion, and unpeeled garlic cloves on the tray. Drizzle with olive oil and sprinkle with a little salt and pepper. Toss everything to coat evenly.
Place the block of feta on the tray alongside the vegetables. Roast for 35–45 minutes, until the pumpkin is soft and golden at the edges and the feta has lightly browned.
Once roasted, squeeze the garlic from its skins and add it to a large saucepan or blender along with the pumpkin, onion, and roasted feta.
Pour in most of the stock and add the thyme and honey (if using). Blend until completely smooth using a hand blender or regular blender. Add a little more stock if the soup is too thick.
Return the soup to gentle heat, taste, and adjust the seasoning with more salt or pepper if needed. Remember that feta is already salty, so add extra salt only after tasting.
Ladle the soup into bowls and top with a crumble of extra feta, a few pumpkin seeds or croutons, and a sprinkle of fresh herbs.
Serve warm with crusty Hummus bread for dipping and enjoy.