pumpkin2Here's a hot offer for winter. Freeze the leftovers, then all you need to do is pour it into a pan to reheat for next time. 





4-6 Serves

Pumpkin, peeled and seeded


Corriander seeds

2 T

Ground cinnamon

1 t

Dried red chillies (optional)


Olive oil

2 t

Salt and pepper

To season

Fresh sage leaves, or dried sage (optional)

A bunch fresh, or 1 t dried

Onion, peeled and finely chopped 1
Carrot, sliced 1
Celery, chopped 1 Stick
Vegetable stock (use liquid stock or follow instructions on packet of vegetable stock powder) 1.5 Litres
Sour Cream 4 T



  1. Preheat the oven to 200°C.

  2. Cut pumpkin into even-sized chunks and transfer to a roasting tray.

  3. Chop and mix the coriander seeds, cinnamon, and dried chillies until nice and fine, then sprinkle over the pumpkin.

  4. Drizzle with a little olive oil, season with salt and pepper, then roast in the preheated oven for about 40 minutes until nice and soft.

  5. Before the pumpkin is ready, gently cook the onions, carrots, and celery with a little olive oil in a large pan for 10 to 15 minutes.

  6. Add the roasted pumpkin to the pan and pour in the vegetable stock.

  7. Bring everything to the boil then turn off the heat.

  8. Purée the soup using a stick blender or bench top blender.

  9. Fry the sage leaves in a little olive oil for 2 minutes until crispy.

  10. Serve soup with a swirl of sour cream and a sprinkling of crispy sage leaves in each bowl.


Serving Suggestion: serve with bread.


Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre