• 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 180ยบ 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.


Sweet roasted pumpkin and fragrant rosemary are perfectly matched with Grapeseed Oil. Garnish with a soft goat’s cheese or creme fraiche and some freshly grated nutmeg for the most satisfyingly flavoursome pumpkin soup.