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  • Recipe Room  »  Pumpkin soup



    • 1kg Butternut pumpkin, peeled
    • 2 Tbsp extra virgin olive oil
    • salt flakes and freshly-milled black pepper
    • 2 white onions, finely sliced
    • 2 cloves garlic, finely sliced
    • 2 bay leaves
    • 2 Tbsp unsalted butter
    • 1L chicken stock
    • sour cream, dill and pumpkinseed oil, to serve

    Pumpkin soup

    You’ll find all manner of heirloom secrets espoused for making a delicious pumpkin soup – some are apocryphal, while others really do work. But at the heart of the idea lies three simple rules.

    Firstly, you will need to use a great pumpkin. While every cook will have their own view on which variety should be selected, most chefs concur that Butternut, Kent of Queensland Blue are the best starting point for a sweet and rich soup.

    Secondly, you’ll need some good technique. The best soups usually involve roasting the pumpkin first, for that little bit of caramelisation and a concentrated taste. What’s more, ditch the olive oil and reach for the butter – it may not be as heart-healthy but nothing replaces that traditional flavour.

    Lastly, don’t overcook it. I was recently at a dinner where the hostess proudly announced that she was serving her 12 hour pumpkin soup. It sounds great in theory, but the practice leaves it wanting. You see, unlike meats, vegetables quickly reaches their maximal flavour point when they are in a liquid form, and from that point the taste wanes and loses some of its complex layering.

    So grab a Butternut, fry your onions until golden in butter, then mix in your roasted pumpkin, chicken stock and a bay leaf, then simmer for no more than an hour. Purée, then serve.

    Simple, effective, unbeatable. Now that’s the basis for a family heirloom recipe of your own!


    Preheat oven to 180°C. Chop the pumpkin and toss in olive oil, salt and pepper. Roast for 40 minutes, until soft and lightly-browned.

    Sauté the onions, garlic and bay leaves in butter for 5 minutes, until golden, then add the pumpkin and stock. Add water (if needed) to cover. Simmer for 45 minutes, then purée and season with salt and pepper Serve with sour cream, dill and pumpkinseed oil.

    COOK’S NOTE: Pumpkinseed oil is available from good delis, and from many health food stores.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Sour Cream lasts longer if turn its container upside down in the fridge, preventing air from filling the top.

    • To avoid wastage, cook and puree pumpkin and store in an air tight container in the freezer. It can then be defrosted for use at a later date.

    • Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

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