Pumpkin Soup
It’s soup szn!! And we’re making the most of one of winter’s greatest ingredients: pumpkin.
Here’s a little fact for you — you can eat pumpkin raw. Yep, raw. The Southern France heirloom pumpkin Musquée de Provence, grown locally in the foothills of the Victorian High Country, has a naturally sweet flavour with notes of cantaloupe and the perfect creamy texture for a good soup.
We spent an afternoon with our friends at Queens Harvest in the Queen Victoria Market to cook up a big, steaming pot on a freezing winter’s day, and honestly, it was perfection. Finished with our fresh 2026 harvest Garlic & Jalapeño Pressed EVOO, this soup was packed with flavour and a little bit of heat. Needless to say, there wasn’t much left in the pot.
with Jalapeño croutons
Pumpkin Soup
Method
- Prep all your produce. Cut the onion and pumpkin into large chunks.
- In a pot, drizzle some garlic evoo and once heated, place garlic and onion in to sautè until they have softened and turned golden.
- Add in your pumpkin and bone broth, salt & pepper.
- Simmer until the veg are soft and break apart.
- While soup is simmering, make your croutons by chopping fresh sourdough and tossing it in garlic evoo, jalapeño evoo, salt, pepper, fresh garlic, rosemary and thyme.
- Drizzle garlic & jalapeño in a pan on high heat. Place your croutons in the pan and fry until golden and crispy!
- Blend the soup. Add more salt & pepper if needed while blending.
- Serve in a bowl with croutons, sliced jalapeño’s and a drizzle of oil! You can also drizzle some cream on top too