Day 3 – Pumpkin Soup with Cheese Toasties

One of the very first recipes I ever published, I foolishly thought everyone had their own recipe.

Silly, I know.

Many reading this from Britain will be a little unsettled by the thought of eating a vegetable (it’s actually a fruit) normally reserved for pig food or for carving into lanterns, but this is a winter staple here in Australia. And rightfully so. Once you have the basic recipe down pat, try it with ginger, with cumin, with a hint of curry.  It’s a marvellously adaptable and obliging soup. You’ll never reserve it for lanterns again.

Serves 4SONY DSC


  • 1.2 – 1.5kg pumpkin (whole weight)
  • 1 onion
  • 1 large potato
  • 1.5L (6 cups) water or chicken stock
  • nutmeg
  • sea salt and freshly ground white pepper


Peel the pumpkin and discard the seeds. Chop the flesh into large chunks, about the size of potato quarters.

Add the pumpkin to a large saucepan with the peeled and quartered onion, garlic and peeled and quartered potato. Add the water or stock and a dash of nutmeg and bring to a simmer.

Simmer, covered, for 15 minutes or until the potato is soft. Allow the liquid to cool to room temperature, then use a stick blender to bring the soup to a lovely and creamy consistency.

Season to taste and heat it again before serving.

I used Queensland Blue pumpkin* (at $1.69 a kilo), and served it with some turkish bread, sliced, covered with seeded mustard, grated cheddar cheese and grilled to bubbling perfection.

Enough for 4 people plus a couple of lunchtime serves during the week


$4.15 for 4 people

* For those living in the Northern Hemisphere, butternut squash is the perfect substitute. You will need one that weighs about 1.2kgs for this recipe.

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