Main Meals

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

25 minutes
1 hour
Wine/Spirit Pairing
Woolworths Shannon Sauvignon Blanc

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  • 2 T olive oil
  • 300 g leeks, washed and roughly chopped
  • 3 Granny Smith apples, peeled, cored and roughly chopped
  • 1 kg diced pumpkin
  • 4 cups good-quality chicken stock
  • Sea salt, to taste
  • 200 g goat’s cheese
  • 70 g pomegranate rubies
  • For the toasted pumpkin seeds:
  • 100 g pumpkin seeds
  • 2 T vegetable oil
  • Sea salt, to taste
  • 2 t smoked chilli flakes (optional)

Heat the oil in a pan over a medium heat and add the leeks. Cook for 5 minutes or until soft and translucent. Add the apple, pumpkin and chicken stock.

Simmer uncovered for 45 minutes, or until all the ingredients are soft and cooked.

Blend until smooth and season with salt to taste. Crumble the goat’s cheese over the soup and scatter with the pomegranate rubies and toasted pumpkin seeds before serving.

To make the toasted pumpkin seeds, heat the oil in a pan over a medium heat then add the pumpkin seeds and toast for 2 minutes, tossing to ensure they don’t burn. Once evenly toasted, season with salt and chilli flakes if using.

Find more pumpkin recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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