Pumpkin, Carrot and Potato Soup

Autumn in a bowl 


Autumn is one of my favourite seasons in Australia. There’s a slight chill in the air and beautiful heartwarming colours of orange, red and yellow everywhere. It is one of the most picturesque sites to see. 

This autumn was made even better with the birth of my second son Jai Alexander. I mean how time flies my older son is nearly two, I am a mother of two and life is just that little more chaotic but oh so beautiful. The merriment around the house tripled as my parents were visiting too. I can’t explain watching my parents with my children in words except that it filled my heart with so much love, warmth and gratitude. 

To celebrate our little bundle of joy and the last remaining days of autumn, I decided to cook with colours of autumn.  I’m not a fan of pumpkin per say but I have to admit when combined with other warming flavours, it truly shines. So I decided to make a pumpkin, potato and carrot soup with chilli, lemon and ginger oil. 

Ingredients: 16   Cooking time: 45 minutes

Serves: 6

For the soup

  • Half a pumpkin (I used butternut), peeled and cut in cubes 
  • Two carrots, peeled and diced 
  • Two to three potatoes, peeled and cubed
  • One onion, chopped
  • Two pods of garlic, chopped
  • One bay leaf
  • One teaspoon cumin powder
  • One teaspoon smoked paprika
  • One vegetable stock cube
  • Three tablespoons of olive oil
  • Salt to season 

For the lemon chilli oil

  • Five tablespoons of extra virgin olive oil
  • One to two red chillies, chopped
  • One thumb size piece of ginger, grated
  • Juice of one lemon
  • One to two kaffir lime leaves

Heat olive oil in a heavy bottom saucepan. Add garlic, once aromatic add onion and cooking until lightly caramelised.


Now add all the vegetables, followed by all the spices (except the stock cube). Mix well. Then add one litre of water, stock cube, season with salt and cover the pan with a lid. Let the soup simmer on a low heat until vegetables are cooked.


To make the flavoured oil, combine all the ingredients in a pan and let them simmer on a low heat for five to seven minutes or until aromatic.

Using the stick blender, blend the soup until smooth. Season with salt as required, add more water if needed to reach desired consistency. Again let the soup simmer for another 10 to 12 minutes.

Garnish with a generous drizzle of the chilli, lemon and ginger oil. Serve with a side of garlic bread and feel your heart and soul warm up with this autumnal goodness.

Pumpkin and Carrot Soup

If winter had a fragrance, this would be it…

There’s a real chill in the air these days. A perfect reason to stock up on vegetables and make soups to last for days. After all there is nothing more comforting than a warm bowl of soup on a cold night, watching Netflix wrapped up in a blanket. 

I am a big fan of combining different vegetables and spices whilst making soup. Take this soup for instance, pumpkin and carrot are combined with cinnamon and ginger. Now if winter had a   fragrance this would be it. Cinnamon brings out the sweetness in pumpkin and ginger, while ginger gives the soup a really earthiness. I don’t even have to begin to tell you the health benefits of these ingredients. Let’s just say it’s like winning a jackpot of good health.

So without further ado here’s the recipe.

Ingredients: 18  Cooking time: 45 minutes

Serves: 4

  • Half a pumpkin, peeled and cubed (I used Kent pumpkin)
  • Four medium sized carrots, peeled and chopped 
  • One medium sized onion, sliced
  • Three to four pods of garlic, chopped
  • Thumb sized piece of ginger, peeled and grated 
  • One large cinnamon stick 
  • Two bayleaves
  • Half a teaspoon of rosemary leaves
  • Half a teaspoon of smoked paprika
  • Half a teaspoon of cumin powder
  • Salt to season 
  • Three tablespoons of olive oil
  • 1.25 ltr of stock or water

For the garnish 

  • Sage leaves
  • Small piece of ginger
  • Two tablespoons of olive oil 
  • Toasted sesame seeds
  • Sour cream or Greek yogurt (optional)

Heat oil in a crockpot. Add garlic, once aromatic add onion, ginger, bay leaves and cinnamon. Cook on medium heat for three to four minutes. 


Now add pumpkin and carrots, followed by all the dried herbs and spices. Mix well, cover the pot and cook on a medium heat for five to seven minutes.

Add water or stock, cover the pot and let the soup simmer for 20 to 30 minutes on a medium heat. 


Now take out the bayleaves and cinnamon stick. Season with salt as required and blend the soup. Add the bayleaves and cinnamon stick back in the soup. Cover the pot again and let the soup simmer again for five to ten minutes.

To prepare the garnish, mix olive oil, sage and smashed ginger in a skillet. Heat until aromatic. Keep aside.

Your lip smackingly delicious soup is ready to be served. Ladle a generous serve into a bowl, glaze it with the sensational sage and ginger oil, add a dollop of sour cream or Greek yogurt and finally top with toasted sesame seeds. Serve with some toasted sourdough bread. Aaahhh!!!! Heaven.

Roasted pumpkin and pine nut spaghetti

Why do boring when you can do flavourful… 

I am a morning person but dinner is my favourite meal of the day. It’s the one meal my husband and I eat together, whilst chatting about our day, watching our favourite tv show or simply drinking a glass of wine.

Even after so many years my husband gets so excited about my cooking. His face lights up when he asks ‘what’s for dinner?’ One of the reasons why I love cooking so much is because he enjoys eating so much.

My cooking routine is simple. Pour a glass of wine, crank up ‘French cafe radio’ on Pandora and rustle through my fridge and pantry for flavourful combinations. The other day I found a beautiful cut of Kent pumpkin, baby green peas and goats cheese in my fridge. To compliment these ingredients, I had smoked paprika and pine nuts in my pantry. There were many different ways these ingredients could have ended up but I had only one dish in my mind – PASTA!

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Ingredients: 14 Cooking time: 30 minutes

Serves: 4

  • One packet of pasta, I used spaghettini 
  • Half a pumpkin, peeled and cubed
  • One cup of green peas, fresh or frozen
  • One red onion, finely sliced
  • Three to four pods of garlic, finely chopped 
  • Two tablespoons of fresh mint, finely chopped 
  • Two tablespoons of pinenuts, toasted 
  • Two tablespoons smoked paprika
  • One teaspoon of dried oregano
  • One teaspoon of chilli flakes
  • Five to six tablespoons of extra virgin olive oil
  • Salt to season
  • Cracked black pepper to garnish
  • Handful of goats cheese, crumbled for garnish (optional)

Pre-heat the oven to 200 degrees Celsius. In a baking dish add cubed pumpkin. In another bowl add about three tablespoons of olive oil, smoked paprika, oregano and chilli flakes. Mix well and pour this dressing on the pumpkin. Mix well and roast in the oven until charred and soft. Keep aside.

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In a saucepan bring water to a boil and cook pasta as per packet instructions.

In another pan heat remaining olive oil. Add garlic, cook until aromatic. Then add onions and cook until translucent. Now add peas, mint and remaining smoked paprika. Cook until peas are tender.

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Now mix in the cooked pasta. Toss the ingredients well to evenly mix all the flavour. Add a little olive oil if it appears to dry.

By this stage you will be tempted to devour the pasta as it is, but fight that temptation. Remember good things come to those who wait!

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Drop the cooked pumpkin into the spaghetti. Gently toss it so as to avoid breaking it. Don’t fret if some of the pieces begin to crumble, it will give the spaghetti a saucy, creamy texture. Add the toasted pine nuts, cracked and crumbled goats cheese to garnish. Feel free to avoid goats cheese for a vegan friendly dish.

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Your lip smackingly delicious spaghetti is ready to be served. Serve alongside a heavy bodied Shiraz and enjoy.

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Pumpkin Dal

Cause’ tonight is the night when two become one and its DALICIOUS!!!

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My fridge may not always be stocked up but my pantry always is! I make sure I am always fully stocked with dried herbs, spices, lentils, noodles, pasta, ghee, mustard oil and olive oil. These are few of my favourite things. In terms of fresh produce I always tend to buy fruits and vegetables that are in season. This way you get the best produce, for a fraction of a cost and there is hardly any wastage.

So one night when all I had in my fridge was half a pumpkin and curry leaves. I wasn’t sure what to do with them, until I looked in my pantry and found a can of brown lentils and black sesame seeds. Just like that this dish came together. Serve it with a side of steamed rice or naan bread or just eat it like a soup, it’s delicious.

Ingredients: 15  Cooking time: 30 minutes

Serves: 4

  • Half a pumpkin, cubed ( I used kent pumpkin)
  • One can (400gms) of brown lentils
  • One red onion, finely sliced
  • One tomato, finely chopped
  • 8 -10 fresh curry leaves
  • Three to four garlic pods, coarsely chopped
  • Half a bunch of coriander (stem and leaves), coarsely chopped
  • Two to three green chillies, finely chopped
  • Juice of one lemon
  • One teaspoon of mustard seeds
  • One teaspoon cumin seeds
  • Half a teaspoon turmeric powder
  • Salt to season
  • Two tablespoons of mustard oil
  • One tablespoon toasted sesame seeds (for garnish)

Heat mustard oil in a pan. Add garlic, once aromatic add mustard seeds, cumin seeds, green chillies and curry leaves. Once the mustard seeds begin to splutter and curry leaves start crackling, add onion, coriander stem and cook until onions are lightly browned.  

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Now add the tomato, cook on a medium heat until the tomato is soft. Then add pumpkin cubes and turmeric powder. Mix well. Finally add the lentils (rinse thoroughly before adding them to the dish), four cups of water, lemon juice and season with salt. Cover the pan with a lid and let the dal simmer for 15-20 minutes.  

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Now add the remaining coriander, stir the dal well. Let it simmer for another five to seven minutes.The pumpkin should now be really tender and the lentils broken down. This gives the dal a smooth texture.   

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Your lip smackingly delicious pumpkin dal is now ready to serve. Garnish it with toasted black sesame seeds and serve on a bed of steamed rice or with some naan or just devour it by itself. Foodgasm is guaranteed. 

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Roasted Pumpkin and Tomato Linguine

Yet another glamourous vegetarian meal…

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Being an avid foodie I love eating delicious food, but also pushing the boundaries when cooking. Professionally I work in human resources where everything is done procedurally by the book, so I find my creative outlet through cooking. I love trying different herbs, spices, vegetables to create my culinary masterpieces. Coincidentally the results are always, well almost always very rewarding.

My dream is to someday own an all vegetarian restaurant, showcasing vegetarian dishes from around the world. The key to delicious vegetarian meals is always using fresh produce that is in season. Another important tip is know your herbs and spices and the only way to learn all about them is by incorporating them in your everyday cooking.

Today’s recipe is about showcasing the delicious pumpkin we currently have in season in Melbourne. Nothing says winter like a warm hearty pumpkin soup, but today we are stepping the humble pumpkin up a notch with a lip smackingly delicious linguine. 

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Ingredients: 19  Cooking time: 45 minutes

Serves: 4

  • One packet of linguine pasta
  • Half a butternut pumpkin, peeled, deseeded and cubed
  • Three truss tomatoes, cubed
  • Eight to ten kalamata olives, pitted and diced
  • One red onion, finely sliced
  • Five to six pods of garlic, smashed and coarsely chopped
  • One tablespoon smoked paprika powder
  • One teaspoon red chilli powder
  • One teaspoon of cumin powder
  • Juice of half a lemon
  • Six to eight sprigs of fresh rosemary 
  • Six to eight sprigs of fresh oregano 
  • One tablespoon of fresh mint leaves, chopped
  • Salt and pepper to season
  • Five tablespoons of extra virgin olive oil
  • Two teaspoons vinegar
For the garnish (optional)
  • Four eggs
  • Two tablespoons of goats cheese
  • Two teaspoons toasted black sesame seeds
  • Fresh parsley

Preheat the oven to 200 degrees Celsius.

In a baking dish add the pumpkin, tomatoes, olives, onion and garlic. Sprinkle the spices and tear up the fresh herbs, if you don’t have access to fresh herbs you can use dried rosemary and oregano (one tablespoon each approximately). Add a generous glug of extra virgin olive oil, lemon juice, season with salt and pepper as desired and toss all the ingredients. Place the baking dish in the oven and bake for 30 minutes or until the pumpkin is tender.

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Cook the pasta as per packet instructions. Once the veggies and the pasta are cooked, toss the linguine thoroughly and ensure the pasta is coated with the ingredients evenly.

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For the garnish I have used a poached egg, which gives this dish another flavour element and combined with the other ingredients it becomes a lip smackingly delicious sauce. To poach an egg, start by individually cracking the eggs in small bowls. Next bring water to a boil in a deep saucepan. Add vinegar, lower the heat and slide each egg one by one into the water. Depending on your pan a really runny poached egg will take two to three minutes and a medium poached egg will take about five to six minutes.

To assemble the dish plate the linguine. Place the poached egg on top and finally garnish with goats cheese, parsley and toasted black sesame seeds.

Your lip smackingly delicious Roasted Pumpkin and Tomato Linguine is ready to serve. Try this dish for your next pasta night and be sure to impress family and friends.

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