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Matt’s Pumpkin Soup

Segment: Matt’s Pumpkin Soup
Episode: S3E6
Presenter: Caroline Taylor
Air Date: 15th December 2019

Matt Hale’s recipe from the charity book “A Roast to Remember”, which raises money to help people affected by dementia in WA. Delicious and for a worthy cause!


  • 1kg pumpkin
  • 1 large onion
  • 1 litre vegetable stock
  • 1 garlic clove, crushed
  • 1 can chickpeas, rinsed and drained
  • 1-2 tsp olive oil
  • Dash of cream (optional)
  • Salt and pepper to taste


  • Preheat oven to 200 degrees.
  • Trim pumpkin and cut into 2-3cm pieces. Lay it across a tray lined with baking paper and drizzle some oil on top. Season with salt and pepper to taste.
  • Roast for approximately 20 minutes or until the pumpkin is soft.
  • Meanwhile, trim and chop the onion finely.
  • Heat some olive oil in a heavy-based saucepan, add onion and garlic and fry until soft and starting to brown a little.
  • Take the onion off the heat until the pumpkin is ready. Once it’s ready, add it to the saucepan along with the vegetable stock and bring to the boil with a lid on.
  • As soon as the soup boils, turn the heat down to simmer.
  • Use a potato masher to break the pumpkin mixture down into a smooth soup.
  • Add the chickpeas and simmer for 5 minutes.
  • Add a dash of cream just before serving.
  • Add a little pinch of cayenne pepper if you like.
  • Serve with crusty fresh bread or grilled garlic bread.