The following recipe is from ,The River Cafe Cook Book’ by Rose Gray and Ruth Rogers.


Serves 6

Pumpkin 1.5 kg seeded and diced into 5cm cubes
Potatoes 150 g peeled and diced
Red onions (small) 2 finely chopped
Garlic 2 cloves cut into slivers
Chicken stock 1 litre  
Fresh Majoram 4 large sprigs  
Dried chilis 1-2 optional
Olive oil 3 tbsp  
Butter 50 g  
Parmesan to serve    


  • This is a very thick soup.
  • Vegetable broth instead of chicken broth works as well.
  • The original recipe recommends serving with Crostini (Ciabatt bread + garlic + olive oil)
  • Variation according to original recipe (which I haven’t tried yet): add 150g cooked canelli beans when you add the pumpkin. Reserve some whole ones to add to the final puree.


  • Heat oil and butter in a large, heavy saucepan and gently fry the onion until soft.
  • Stir in the garlic, majoram leaves, pumpkin and potatoe.
  • Season with chili (optional), salt and pepper.
  • Add enough stock to just covver the pumpkin.
  • Simmer until until the pumpkin is tender, about 20-25 minutes.
  • Option 1 (simpler and preferred):
    • Mix entire soup using a hand blender.
  • Option 2 (original recipe):
    • Strain about a third of the stock from the pumpkin and set aside
    • Mix remainder in a food processor (very thick!)
    • Return to saucepan and add back the stock you removed.
  • Serve with Parmesan and Crostini