Pumpkin Soup with Feta

Ingredients

1 small pumpkin, peeled and cubed
1 onion, diced
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 cup crumbled feta cheese

Instructions

Method: Indirect simmering

Set the EGG for indirect cooking at 350°F/177°C.
In a Dutch oven, sauté onion and garlic.
Add pumpkin and broth. Simmer for 30 minutes until soft.
Blend soup until smooth.
Stir in heavy cream, salt, and pepper.
Top with feta cheese before serving.

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