Pumpkin Soup


  • 1kg pumpkin chopped into large roasting chunks
  • 1 sliced onion
  • 4 cloves of garlic
  • 50ml Stoney Creek Grapeseed Oil
  • cups of chicken or vegetable stock
  • 1 sprig of rosemary
  • 1 tsp sea salt
  • Cracked black pepper




Heat oven to 180¼ C. Place pumpkin, onion, garlic and rosemary in a baking tray. Brush pumpkin with the grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted. Pour a cup of stock into the pan to help remove roasted pieces. Lightly blend in batches with the rest of the stock, pouring into a saucepan. Bring to the boil and then simmer up to 20 minutes. Garnish as above and serve with crusty bread.