Pumpkin-walnut soup

by Leah Halmagyi


  • 2 white onions, diced
  • 2 sticks celery, chopped
  • 6 cloves garlic, minced
  • 4 sprigs thyme leaves
  • 1 tsp dried sage
  • ¼ tsp celery seeds
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-milled black pepper
  • 4 cups pumpkin, chopped
  • 1 ½ cup walnuts, toasted and chopped
  • 1L chicken stock
  • 400ml evaporated milk
  • grilled pumpkin slices, to serve


1 Sauté the onion, celery, garlic, sage and celery seeds in olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Season with salt and pepper, then add the pumpkin and 1 cup walnuts, then cook for 10 minutes more.
2 Pour in the stock and evaporate milk, simmer of 20 minutes, the purée with a stick blender. Serve with grilled pumpkin slices.

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