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Pumpkin Soup

Pumpkin Soup


  1. 50ml of Cooks&Co Grapeseed Oil
  2. 4 cloves of garlic
  3. 1kg of Pumpkin chopped into large roasting chunks
  4. 1 Onion (sliced)
  5. 1 Sprig of rosemary
  6. 1 tsp of Sea Salt
  7. Cracked black pepper
  8. 6 cups of Chicken or vegetable stock

Preparation time: 20 mins
Cooking time: 1 hour, 20 mins
Serves: 4

Preparation Method

1. Heat oven to 180°C. Place pumpkin, onion, garlic and rosemary in a baking tray.
2. Brush pumpkin with the Cooks&Co grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted.
3. Pour a cup of stock into the pan. Lightly blend in batches with the rest of the stock, pouring into a saucepan.
4. Bring to the boil and then simmer for up to 20 minutes.
5. Serve with crusty bread.

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