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Pumpkin Soup

It’s #MandelaDay and I am so grateful that Banks Kitchen Shop included me in their annual Soup Drive. Our Aim: To make 67 litres of soup to donate to the Haven Night Shelter and Noah.


I made my pumpkin soup and the recipe is below. Catch all the action on the Banks Facebook page, I was joined by my good friend and the incredible chef Jody Theodore aka Flavorza. 


Pumpkin Soup



  • 1kg pumpkin
  • 2 chopped onion
  • 4 garlic cloves
  • 2 cups vegetable stock
  • 1 can coconut cream
  • 2 Tbs of curry powder
  • 1/4 tsp each sea salt, black pepper, cinnamon and nutmeg


  1. Preheat oven to 180 degrees and season your pumpkin, onion and garlic.
  2. Roast until tender
  3. To a large pot over medium heat bring your stock to the boil and add your pumpkin and onion and bring to the simmer.
  4. Transfer soup mixture to a blender or use an emulsion blender to puree the soup.
  5. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
  6. Serve with crusty bread and butter.



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Written by claire allen

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