Pumpkin and Parmesan Soup
Pumpkin and Parmesan Soup



  • 50g butter
  • 1 chopped onion
  • 1kg chopped pumpkin or squash
  • 800ml veg stock
  • 110g parmesan, chopped
  • Salt and pepper
  • Pumpkin seeds, toasted, to garnish
  • Gently fry the onion in the butter until softened. Add the diced pumpkin, and fry for a few mins more, then pour in the hot veg stock and bring to the boil. Stir in the cheese, simmer for 10 mins, then season well.
  • Blend with a stick blender until smooth, then strain through a sieve and heat until warmed through. Garnish with salty toasted pumpkin seeds, and serve with crusty bread.
30 mins
4 serving
This recipe pairs perfectly with the Stop Making Sense Chardonnay 2018 from Ballarat, Australia.

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