Driving Creek Cafe’s pumpkin and parsley soup

Driving Creek Cafe shares the recipe for their famous pumpkin and parsley soup. Serve with crunchy thick toast slathered with butter

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Food magazine issue 84.
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  • 1/2 medium grey-skinned (crown) pumpkin (about 2.6kg skin on), chopped and deseeded
  • 2 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 2 - 3 cloves garlic, finely chopped
  • 1 large stalk celery, finely chopped
  • 1/2 teaspoon cumin seeds (optional)
  • 2 teaspoon vegetable stock powder combined with enough water to cover the pumpkin or enough liquid vegetable stock to cover pumpkin (about 5 cups) (see recipe tip)
  • 1 cup split red lentils
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped Italian or curly-leaf parsley, plus extra to garnish
  • cream or yoghurt, to garnish (optional)


  • 1
    Preheat the oven to 180°C. Place the pumpkin in a roasting pan and bake until the skin starts to blacken slightly and blister, about 40 minutes. Remove from the oven and set aside to cool a little.
  • 2
    Heat the oil in a large pan and lightly fry the vegetables and cumin seeds, if using, for 2-3 minutes.
  • 3
    Peel the pumpkin and roughly chop again. Add to the pan with the vegetable stock. Stir in the lentils, salt and pepper. Bring to the boil then simmer until the pumpkin is well cooked. Mash or use a hand-held blender if you wanta smooth, thick soup. Add the parsley and stir through.
  • 4
    To serve, garnish with a swirl of cream or yoghurt, if desired, and a sprinkle of chopped parsley. Excellent served with crunchy thick toast slathered with butter. The soup may be refrigerated for 3-4 days and also freezes well.


PER SERVE: Energy: 105kcal, 438kj Protein: 2g Fat: 5g Saturated fat: 0g Cholesterol: 0mg Carbohydrate: 11g Fibre: 4g Sodium: 325mg