Pumpkin blends to a richly coloured, ultra–smooth soup, here enhanced by the wonderful flavour of rosemary. Crunchy hazelnut, pumpkin and rosemary muffins complement the soup perfectly. The muffins ...

I love pumpkin, but I really don’t like having to peel it. This roasted pumpkin soup has no peeling or chopping! Just roast on a tray, scoop out the flesh and blend! So simple.

Seema's easy pumpkin soup is made with caramelised roasted pumpkin ... you blend to get it to the consistency you like. For this recipe you will need a food processor. Preheat the oven to 180C ...

You need to have this delightfully warming pumpkin soup on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut.

Slice the top off the pumpkin to make a lid, scrape out the seeds and stringy bits and carefully scoop out 1kg of flesh for the soup ... streamlined design for recipe content, we’ve added ...

This wild boar recipe is perfect for autumn – a slow-cooked pot roast, enriched by bacon and sweet roast pumpkin. Cheese and wine add flavour to this pumpkin soup with Parmesan. It's rich but each ...

Olive Oil *OR Butter if you prefer, Onion *finely chopped, Garlic *finely chopped, (*180ml cup) Arborio Rice, Chicken Stock OR Stock of your choice *must be cold, *Note: Add extra 1/4 cup Stock if ...

In Australia, autumn means that it is time to buy a pumpkin and cook a warming soup, a delicious open pie, porridge, or risotto. There are a lot of species of pumpkins in the country, and some have ...