Roast Pumpkin Soup


The flavour of the soup is so much more intense if the pumpkin is roasted beforehand. I always try to use the variety Ironbark when available, as it has a very good strong colour and sweet flavour.


  • 1 small pumpkin
  • Splash of olive oil
  • 100 g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • Sprig of rosemary, chopped
  • Sprig of sage, chopped
  • ½ teaspoon freshly grated nutmeg
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • Fresh goats’ curd, very Fresh goats’ cheese, fresh ewes’-milk ricotta or mascarpone, to serve


Preheat the oven to 160°C/gas 3. Cut the pumpkin into equal-sized segments and remove the seeds. Wrap in foil and roast in the oven until soft, about 45–60 minutes. Set aside to cool.

Heat the olive oil and butter in a large heavy-based pan and cook the onion until just softened. Add the garlic, rosemary, sage and nutmeg, and continue cooking for a couple of minutes.

Spoon the cooked pumpkin flesh over the onion mixture and combine well. Use an old-fashioned potato masher to crush the pumpkin. Add enough cold water to give the soup a thick broth-like consistency and bring to the boil. Add the honey, salt and pepper, and simmer for 20 minutes. Adjust the seasoning, if necessary.

Dot with the fresh goats’ curd or cheese to serve.