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


  1. Heat oven to 180oC.
  2. Place pumpkin, onion, garlic and rosemary in a baking tray.
  3. Brush pumpkin with the grapeseed oil.
  4. Sprinkle with salt and plenty of cracked black pepper.
  5. Bake for 1 hour or until softly roasted.
  6. Pour a cup of stock into the pan to help remove roasted pieces.
  7. Lightly blend in batches with the rest of the stock, pouring into a saucepan.
  8. Bring to the boil and then simmer up to 20 minutes.
  9. Garnish as above and serve with crusty bread.