Because who doesn’t love a good old pumpkin soup recipe.
Nothing says health and warmth like sipping on hot soup in winter. They are easy to make and best of all, they don’t break the bank.
Now, whilst there are countless tried and tested pumpkin soup recipes out there we have created this one with a little more love and a little more finesse. You see, what we believe is that it’s all in the variety of the pumpkin and of course, as local as you can get.
This odd-looking pumpkin hails from Warren Grange in Pemberton, our Great Southern Forrest in Western Australia. It’s delicious, rich and will take your pumpkin soup to the next level. Look for these babies at your local Farmer Jacks or IGA.
1 x whole quality pumpkin. Cut, skin on.
2 x potato cubed
½ head cauliflower cut up
1 x leek sliced
4 x shallots sliced
Chicken or veggie stock to cover
Salt and pepper
Roast pumpkin on 180deg for 30 minutes. Sweat leeks and shallots in olive oil. Add all over ingredients to the pot. Bring to the boil and simmer for at least 45 min.
Blend. Add salt and pepper to taste.
Enjoy with a drizzle of cream and some fresh parsley.