Bush Pumpkin Soup


  • 1.3kg Jap pumpkin
  • 1 tablespoon The Bush Rub
  • 1 med onion
  • 2 cloves garlic
  • 1 med carrot
  • 2 celery sticks
  • 1 tablespoon butter
  • 2 tablespoon oil
  • 1/2 teaspoon salt flakes
  • 1 cup cream
  • 1 litre chicken stock (or veggie)



  • Preheat oven to 190c fan forced
  • Chop pumpkin into 4cm chunks, toss in a roasting pan with 1 tablespoon of olive oil and 1/2 teaspoon salt flakes.
  • Roast pumpkin for 30 minutes
  • While pumpkin is roasting, finely dice onion, celery, carrot & garlic.
  • In your soup pot, heat 1 tablespoon of olive oil and 1 tablespoon butter. Add onion and cook on a low heat until translucent. Add garlic, celery and carrot. Continue to cook on a low heat for 10 minutes.
  • Add 1 tablespoon of The Bush Rub to onion mix, stir and cook for 2 minutes
  • Add roasted pumpkin and stir, cook for a few minutes.
  • Add stock and bring to boil, lower heat to a simmer. Pop a lid on and cook for 45 mins stirring occasionally.
  • Take soup off the heat, let it sit for 15 minutes.
  • Blitz with a hand mixer
  • Add cream and stir through until fully combined.
  • Serve with crusty bread and salty butter.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published