1kg pumpkin, peeled, deseeded, cut into 1cm pieces
60ml olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp chilli powder
1l chicken stock
500ml (2 cups) water

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1. Preheat oven to 210°C. Place pumpkin and carrot in large baking tray. Cover with 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes.

2. Now heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes. Now add garlic, coriander, cumin, turmeric, cardamom and chilli powder. Cook, stirring, for 2 minutes.

3. Add the pumpkin, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Set aside for 15 minutes to cool slightly.

4. Next transfer half the pumpkin mixture to a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.

5. Serve and enjoy!

Ingredients from the One Stop Range

One Stop Extra Virgin Olive Oil

One Stop Brown Onions
3 pack

One Stop Large Garlic

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