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Please note this recipe is classified as GREEN.

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  • 1.6kg butternut pumpkin
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1L chicken stock
  • 1tbsp ginger, finely grated
  • 1/4 cup Greek yoghurt (to serve)
  • 1/4 cup olive oil


  1. Preheat oven to 200°C . Line baking trays with baking paper.
  2. Coarsely chop the pumpkin and spread on the prepared trays. Drizzle with 2 tablespoons
    of olive oil.
  3. Bake for 1 hour 10 minutes or until pumpkin is soft and lightly coloured.
  4. Heat remaining oil in a large, heavy-based saucepan over medium heat. Add the onion
    and cook, stirring, for 3-5 minutes or until slightly softened. Add the garlic and cook, stirring, for 1 minute.
  5. Add cooked pumpkin and juices from the tray to the pan. Add the stock. Bring to a simmer over medium-low heat. Simmer for 15 minutes. Stir in ginger.
  6. Remove from heat and cool slightly. Puree.
  7. Serve with a dollop of yoghurt and herbs of your choice.

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