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  • May 5th 2021
  • 0 comment
Makes enough for 4 - 6 people
Prep time: 15 minutes
Cooking time: approx. 45 minutes

  • 1x Kent pumpkin
  • Olive oil
  • 1x tablespoon butter
  • 1x brown onion
  • Handful of fresh thyme
  • 2x lemons
  • 7x cloves of garlic
  • Block of parmesan cheese
  • 1L vegetable stock
  • Bunch of washed parsley
  • 2x sourdough baguettes (or any type of bread)
  • Bunch washed parsley
  • Fresh chilli (optional)
  • 1x lemon


  1. 1.Start by preheating the oven to 180°C
  2. Next cut a Kent pumpkin in half (lengthways) and dig out the seeds
  3. Then cut the pumpkin into wedges before placing them into a large mixing bowl
  4. Drizzle the pumpkin wedges with a generous amount of olive oil then turn them out onto 2 lined roasting trays
  5. Pop the pumpkin in the oven for approx. 40 minutes
  6. Now roughly chop 1 brown onion, then add it to a saucepan on low heat together with 1 generous tablespoon
  7. of butter
  8. While the onion sweats down, thread the leaves off a bunch of thyme, finely chop 3 garlic cloves and grate the zest of 1 lemon
  9. Once the onion has sweated down (approx. 5 minutes), add the thyme, garlic and lemon zest to the pan
  10. Allow the onion to absorb the flavours for an additional few minutes then remove from heat
  11. Now add the onion mixture to a KitchenAid K400 blender, followed by 50g of parmesan cheese and 1L of vegetable stock
  12. Then scoop the flesh out of the pumpkin wedges using a spoon and add it to the blender (note: set some of the roasted pumpkin wedges aside for serving)
  13. Pop the lid on the blender and blend the soup on
  14. speed 1 until combined to a consistency of your liking
  15. For the garlic bread, ensure your oven is preheated to the max, then add 4 tablespoons of butter and 4 finely chopped cloves of garlic to a clean saucepan (you can add some finely chopped chilli too if you want)
  16. Bring the saucepan to high heat until the butter is completely melted
  17. Now cut 2 sourdough baguettes into slices then line them onto a lined baking tray before brushing them with the melted butter using a silicone brush
  18. Sprinkle the slices of sourdough with some finely chopped parsley then generously grate some parmesan cheese on top
  19. Pop the sourdough into the oven to cook for approx 5 minutes/when the cheese has melted
  20. To serve, put some warm soup into a bowl, then lay 2 roasted pumpkin wedges, some grated parmesan cheese, the juice of ½ lemon and some finely chopped parsley on top
  21. Finish the dish off by tucking in a couple of slices of the toasted garlic bread