Willy’s Roast Pumpkin Soup

Serves 4
Time 40 minutes


1 butternut pumpkin – skin removed, chopped into small cubes

2 garlic cloves whole

2 tbsp extra virgin olive oil 


3 tsp vegetable stock powder (for 1.5 litres of water) 

1 teaspoon coriander seeds crushed with mortar and pestle – not to a powder, bruised and cracked slightly


Preheat oven to 180 degrees. 

In an oven bake tray place the pumpkin, garlic cloves and coriander seeds – coat with a light drizzle of olive oil, toss to combine and place in the oven for 20 minutes or until pumpkin is very soft and cooked through. 

Bring a pot of water (approximately 1.5 litre) to boil and add stock powder. 

Place all ingredients from the oven tray into the pot and allow to simmer for 5 minutes on gentle heat. 

Season with pepper. 

When cooled – blend the ingredients with either a stick mix or blender. 

Serve with warm bread and a sprinkle of additional crushed coriander seeds on top.