• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1kg pumpkin
  • 20g spinach
  • 20g mint leaves
  • 50g melons (Watermelon, honey dew melon)
  • 500ml chicken/vegetable stock
  • 200ml cream/low-fat cream
  • 50ml white wine
  • 100g butter
  • 100g Spanish onions (onions with orange skin)
  • Salt & pepper


  1. Peel the pumpkin and cut into cubes. Saute together with the onions, then add in the white wine and stock.
  2. Boil till pumpkin cubes are soft and blend till smooth. Stir in the cream, add salt and pepper to taste.
  3. Blanch the spinach in hot water and liquidise together with the mint leaves. Make melon balls from both the watermelon and honey dew and chill in the refrigerator.
  4. Pour the pumpkin soup into soup dish and serve with the chilled melon balls and stir in the spinach/mint sauce.

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