Roasted Pumpkin Soup 

In New Zealand it is pumpkin season and today it is cold! Time for soup. You can vary the quantity depending on how much pumpkin you have, but keep the same ratio of pumpkin to potato, onion and stock as below to get the right consistency and flavour.


  • 1.25kg pumpkin (peeled, deseeded and cubed)
  • 2 – 3 onions (300g, peeled and quartered)
  • 2 – 3 potatos (600g, peeled and quartered)
  • 1 tbsp walnut oil
  • 2 garlic cloves
  • 1.5 litre of chicken stock
  • Salt, pepper, nutmeg


Place your pumpkin on a large roasting tray, along with the garlic cloves (unpeeled) and cover with tin foil. Roast for 30 minutes at 180° or until soft.

Pour the walnut oil into a large saucepan, and cook the onion until clear. While the onion is cooking make up the stock.

Put the potato in with the onion and cover with 1 litre of the stock. Bring to the boil, cover and simmer until the potato is cooked through. Remove the pumpkin from the onion, peel the garlic and place the roasted pumpkin and garlic into the saucepan with the onion and potato, cover with the remaining stock. Return to the boil and simmer for a further 10 mins.

Using a handheld blender, blend until smooth and season with nutmeg, salt and pepper. Serve with a dollop of crème fraiche.

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