Preheat your oven to 180°C
Cut a small pumpkin in half and remove the seeds
Place the pumpkin halves on a baking tray and sprinkle them with olive oil and salt
Roast the pumpkin for 30 minutes or until soft
In a large pot, cook onions and garlic in butter until translucent
Add the cooked pumpkin to the pan and cook for 5 more minutes
Add vegetable stock and some salt and pepper to the pot and let everything simmer for 10 minutes
Using a blender, puree the soup until it's smooth
Return the soup to the pot and stir in heavy cream
Heat, but do not boil
Serve in bowls and crumble feta cheese on top
Learn tips and tricks for managing your Ketogenic journey.
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