Skip to Content

Opening Hours

Today8.00am - 8.00pm
Wednesday8.00am - 8.00pm
Thursday8.00am - 8.00pm
Friday8.00am - 8.00pm
Saturday8.00am - 8.00pm
Sunday8.00am - 8.00pm
Monday8.00am - 8.00pm

Pumpkin soup

Serves 4-6
Prep time: 30 minutes
Cooking time: 1 hour

This Kiwi favourite is so versatile. Transform the basic pumpkin purée by choosing from a selection of flavourings and finishes to create your own signature dish.



  • 1 kilogram pumpkin, peeled and seeded (yields 800 grams)
  • 1 stick celery, roughly chopped
  • 1 carrot, thinly sliced
  • 1 onion, chopped
  • 1 tablespoon oil
  • 4 cups chicken or vegetable stock
  • 1 tablespoon tomato paste or sauce
  • 1/8 teaspoon ground nutmeg
View the method
  1. Chop the pumpkin into 2-3cm chunks and place in a large saucepan with the celery, carrot and onion. Mix the oil through the vegetables. Cover with a lid and place the saucepan on low heat for approx. 15 minutes to gently sweat and draw out the flavours of the vegetables without browning them.
  2. Add the stock adjusting the amount if required to ensure the vegetables are covered. Add the tomato paste. Bring to the boil then reduce heat to simmer until the vegetables are very soft.
  3. Remove from the heat. Add the nutmeg. Allow the soup to cool before blending. Adjust the consistency. Reheat and check the seasoning before serving.
Back to ingredients