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  • 250g butter
  • 1 small onion
  • Diced finely 800g pumpkin, peeled and cut into chunks
  • 1-2 tsp runny honey
  • 15g grated root ginger
  • 1 Vegetable Stock Cube/Vegetable Stock Pot dissolved in 750ml boiling water
  • 100ml single cream
  • Black pepper, to taste
  • 2 tbsp freshly chopped coriander (this is up to one’s preference).
  • Pumpkin seeds saved from pumpkin
  • Drizzle of cream
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven to 200oC.
  2. Lay foil on an oven-safe dish and spread the pumpkin seeds, add a splash of olive oil, salt, and pepper to taste. Put in oven to toast for 40 minutes.
  3. Melt the butter in a large saucepan. Add the onions and pumpkin and cook on medium heat for 3-4 minutes until vegetables soften but do not brown.
  4. Add the honey, ginger, and Vegetable Stock and bring to a boil. Simmer for 15-20 minutes until the pumpkin is soft.
  5. Stir in most of the single cream and place in a food processor. Blend until smooth.
  6. Season to taste with black pepper. Serve garnished with a swirl of the remaining single cream, a sprinkle of coriander if desired, and the toasted pumpkin seeds.
  7. We recommend serving the below dish with a chunk of granary bread. Try giving this soup a touch of heat by adding 1 finely chopped red chilli and one crushed clove of garlic in with the onions.