Oh baby it’s cold outside! This wintry weather may have you feeling a little chilly but this fast, simple soup from Head Chef at Encore Events Centre, Luciano will fill your tummy and warm you up!


  • 1kg pumpkin, peeled, seeds removed, cut into 4cm pieces
  • 75g ginger, roughly chopped
  • 2 garlic cloves
  • 2 tbs extra virgin olive oil
  • 1L (4 cups) chicken or vegetable stock
  • 1/3 cup (85g) sour cream
  • 2 tbs finely chopped dill
  • 1/3 cup (50g) toasted hazelnuts, chopped


  1. Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).
  2. Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup in a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat.
  3. Divide soup among 4 bowls, top with sour cream and serve with dill and nuts.

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