Pumpkin soup with feta

1. Preheat the oven to 200 C (400 °F). Halve the pumpkin, remove the seeds and cut the flesh (with skin) into blocks. 
2. Divide the pumpkin over the baking tray. Place the onion and garlic in between. Sprinkle with chili flakes, thyme (or oregano), turmeric and drizzle with the olive oil. Mix everything well together. 
3. Place the baking tray in the oven and cook the mixture for about 20 minutes. In the meantime, boil 1 liter of water.
4. Remove the baking tray from the oven, remove the skin from the garlic cloves, transfer the pumpkin mixture to the blender, add a splash of boiling water and mash until smooth. Add the rest of the boiling water and mash again until smooth. Stir in the lime juice. 
5. Transfer the mixture to a (soup) pan and heat the soup to a boil over medium heat. If you think the soup is too thick, add some more water. Transfer to four bowls, crumble the feta on top and sprinkle with the lemon zest. 

Tip: For a nice crunch, sprinkle the soup with roasted pumpkin seeds.