Pumpkin Soup….

We gathered these divine pumpkins from Bruce’s Cafe yesterday (and ate a delicious Sunday morning brunch celebrating the Bloods Grand Final victory! ) as well as more kiwi fruit. Gosh we LOVE our backyard growers! These pumpkins will be delivered Monday morning.

Is it ever too late for pumpkin soup?   Here is a Donna Hay Pumpkin Soup recipe to try but please leave your best ever pumpkin soup recipe in the comments section and we’ll collate them for all to see!


1 x 2kg butternut pumpkin
 (let’s spread pumpkin love and try some other varieties!)
1 onion
olive oil for drizzling
sea salt
3 1/2 cups chicken stock
1 cup cream
1 tbs honey
sour cream to serve

Preheat oven to 200 degrees celcius.

Cut pumpkin in half lengthways. Scoop out seeds.
Place pumpkin {cut side up} & onion on baking tray.
Drizzle with oil and salt & bake for 1 hour, or until golden and roasted through.

Once pumpkin has cooled slightly, scoop pumpkin into a saucepan. Scoop onion into saucepan.

Add stock to saucepan. Add cream and honey.
Puree with a stick blender.
Turn on a medium heat. Heat through.

Serve with a dollop of sour cream.



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