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Roasted Pumpkin Soup

Tomorrow our friends across the Atlantic will be celebrating thanksgiving so today we decided to try out some thanksgiving inspired recipes.   When we think thanksgiving, images of huge turkeys, pecans and pumpkin pie spring to mind – all delicious but not the easiest or quickest thing to cook on a Wednesday evening for dinner.  Instead we settled on pumpkin soup: rich, warm, and nourishing and still in line with our thanksgiving theme.  For some extra texture try toasting some pumpkin seeds and scatter on top with a sprinkle of pumpkin oil for garnish.  If you want to be really theatrical try to keep the pumpkin whole and serve the soup inside

Pumpkins are naturally sweet in taste and this soup also is quite thick so it needs a wine that will stand up to both taste and texture.  We recommend a rich Chardonnay or a White Rioja – the oak contact and creaminess of both these wines make them a good match whilst their acidity will compensate for the sweetness of the pumpkin.



1 pumpkin, peeled and diced

1 white onion

3 cloves of garlic

Salt and pepper

1 chilli

500ml veg/chicken stock


Place all the ingredients along with some olive oil in a roasting tray.

Stir to coat, and place tin foil on top of the tray. Roast at 180oC for 30 minutes or until soft.  Blitz with a hand blender and the stock until smooth. Serve immediately!