Recipe: Pumpkin Soup


  • 1.5kg pumpkin, split in two
  • 2 liter chicken stock
  • Olive oil
  • 1 onion
  • Zest of one lemon
  • 2 red chillies, chopped
  • 1 tsp of honey
  • Salt and pepper
  • 1 bulb of garlic
  • 1 cup cream
  • 1 carrot
  • 1 tablespoon coriander seeds
  • Handful of thyme


  • Preheat the oven to 180-200 degrees C. Cut the pumpkin in half, remove the seeds and slash it in.
  • Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin.
  • Poke the red chili and place it inside the pumpkin with thyme.
  • Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.
  • Remove from the tray and allow the tray to cool. Scoop the flesh of pumpkin into a saucepan. Add onion, garlic and 1 cup of chicken stock and blend the mixture.
  • Heat pan, add rest of the chicken stock, honey and cream. Bring to gentle simmer and season to taste.
  • Make the masala with finely chopped red chili, lemon zest, some lemon juice, some extra virgin olive oil,salt and pepper.

To Serve:

  • Pour into individual cups and garnish with masala.