29 June 2014


Winter has hit Sydney, in full force. That can only mean one thing... SOUP SEASON (which is perfect given my 'too-pregnant-to-function state)

My favourite (and easiest) soup is Donna Hay's Roast Pumpkin Soup... Slightly modified to the Mummerina way

2 butternut pumpkin halves (approx 1kg each)
1 brown onion
1 garlic bulb
3 cups chicken stock
1 cup pouring cream
Salt & pepper
Olive oil for drizzling

Scoop seeds out of pumpkin using a spoon.
Cut onion & garlic bulb in half
Drizzle oil over cut side of pumpkin, onion & garlic and season with salt & pepper
Roast in a 180 degree oven for approximately 1 hour
Scoop pumpkin, onion and garlic out of skin using a spoon and put in a blender
Add 1 cup of the chicken stock and blend until smooth 
Pour the mixture into a saucepan and add the remaining stock and the cream
Place over medium heat until soup is heated through.
Season with pepper before serving.

My serving suggestion, is to have a few naughty slices of garlic bread along side the soup!

How are you staying warm this winter? 


  1. Yum! I make a killer pumpkin soup also! Love it. The perfect winter meal.
    I am keeping warm by using the heater a little too much, cooking warm meals and wearing my extremely warm and soft bathrobe :) xx

    1. Oh I need to invest in a new fluffy bath robe!