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Pumm’s hot soup

Wondering what to do with all the pumpkin leftovers, why not make a delicious soup!


  • 2 sugar pumpkins (or 2½ cups, 560 g canned pure pumpkin)
  • 2 tablespoons olive oil (plus extra for brushing)
  • 5 shallots (peeled and diced)
  • 5 cloves garlic (minced)
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 2 tablespoons pure maple syrup
  • 1/2teaspoon Greenfields pimento
  • 1/2teaspoon Greenfields turmeric
  • 1/2teaspoon Greenfields ground ginger
  • 1/2teaspoon Greenfields thyme
  • Greenfields Sea salt
  • Greenfields black pepper
  • pepitas (Toasted, to garnish, optional)
  • 1 sugar pumpkin (to serve, optional)


1 Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. If using pumpkin purée, proceed straight to step 4.

2 Using a sharp knife, cut off the tops of the sugar pumpkins then halve both the vegetables. Use a sharp spoon to scrape out all of the seeds and strings.

3 Brush the flesh with oil and place the pumpkins face down on the baking sheet. Bake for 45–50 minutes or until a fork easily pierces the skin. Remove from the oven and let cool for 10 minutes, then peel away the skin and set the pumpkins aside.

4 In a large saucepan, add the 2 tablespoons of olive oil, shallots, and garlic. Sauté over medium heat for about 5 minutes, or until slightly browned and translucent.

5 Add all the remaining ingredients and bring to a simmer.

6 Transfer the soup mixture to a blender and purée the soup, then pour the puréed mixture back into the cooking pot.

7 Continue cooking over medium-low heat for about 10 minutes. Adjust seasonings to your preference.

8 Serve and enjoy.