Alive and Cooking

Roast Pumpkin and Clam Soup

Send to a friend send to a friend! print print recipe


1 kg peeled pumpkin and diced (4cm)
1 ½ Spanish onions diced (4cm)
1 tsp. crushed garlic
2 cans of baby clams
½ cup fresh dill
½ cup fresh coriander
2 litres stock
300ml. thickened cream
Extra light olive oil
Splash white wine

Cheesy Flat Bread
Grated cheese (mozzarella)
Always Fresh - basil & parmesan tapenade


1. Preheat your oven to 200 degrees, baste the chopped pumpkin with olive oil and roast for 30 minutes.

2. In a large pot, splash oil, bring up to heat, and fry the chopped onions and crushed garlic till softened, then add splash of white wine, add the clams, then the roasted pumpkin.
Cover with stock and bring to a boil, simmer for 5 minutes, then blend.

3 Roughly chop the herbs.

4. Pour cream into pot and half of chopped herbs. Simmer for another 5 minutes.

5. Garnish with remaining coriander and dill, serve with cheesy flat bread.

Cheesy Flat Bread
Take one piece of flat bread (store bought Lebanese or mountain,) smear with either pesto or Magic herb, sprinkle with a small amount of grated cheese and bake at 250 until crispy (approx 5 minutes)

Roast Pumpkin and Clam Soup