A great soup, especially in winter. Quick and easy to make, this recipe is foolproof.

  1. Wash and chop pumpkin into slices (we cook with the skin on and remove it later but you can remove it now)
  2. Remove seeds
  3. Dice spring onions into 1 cm pieces
  4. Crush garlic
  5. Place all ingrediants in a large pot and add enough water to almost cover pumpkin - add salt and pepper to taste
  6. Boil and then reduce heat until pumpkin is tender (and coming away from skin)
  7. Remove skin from pot
  8. Dice leafy greens
  9. Blend with a stick blender (easiest) or ordinary blender (let cool slightly or lid will blow off)
  10. Garnish with parsley

Variations inlude:

  • replace water with stock
  • stir in some cream at the end

This soup stores really well and tastes even better the next day when reheated.

Your combo includes:

  • 1kg pumpkin
  • Spring onions
  • Leafy greens
  • Mizuna
  • Parsley

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