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Pumpkin soup

Around here the weather is starting to warm up and hints of spring are starting to appear. We are able to open the windows and let some fresh air inside. All I wanted was a comforting stew that would also restore my health with the vitamins and nutrients I needed.

Level: Easy
Serves: 6


  • 1.5kg butternut pumpkin
  • 2 tsp of coriander seed
  • Dried oregano
  • 1/2 tsp fennel seeds.
  • Dried red chilli
  • 1/2 tsp salt and ground pepper
  • 1 clove garlic
  • 2-3 Tbsp olive oil.


Step 1

Heat oven to 170c degrees. Grease a 20 x 30 cm baking tray. Combine ½ c sugar and cornflour in a bowl. Place blackberries in a bowl and pour over ¼ c of the melted butter, sprinkle over the cornflour mixture and toss to evenly coat. Place into bottom of baking dish.

Step 2

In another bowl whisk together flour, remaining sugar, baking powder and salt. Stir in milk, vanilla and butter till just combined and resembling a slightly lumpy batter. Pour over blackberries and roughly spread out. Bake for 45 mins or golden crust has formed and berries tender.

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