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Ann Creber's - Creamy Pumpkin & Walnut Soup


Hello Friends,

After living in the Dandenong Ranges for close to 20 years, I feel I can almost call myself a "local"! My late husband and I were part of the Yarra Ranges Regional Food Group and spent many Sundays at Yering Station Farmers' Market, where we sold a range of my pickles, chutneys, jams, jellies, vinegars - and became friends with our regulars.

After about 25 years as a food writer, stylist and consultant my involvement in studio work was replaced by becoming a visiting lecturer in Food & Living Skills, working with VCAL students at Morrison House,Mt Evelyn, which I loved. Now, in a move away from food, I have produced and presented a weekly program on radio 3MDR (97.1 FM, streaming on for about 8 years. The Good Life goes live to air every Monday between 3.00 - 5.00 P.M.

Because we are so fortunate with our range of regional foods and also because of the accessibility of so many farmers' markets, I will offer, whenever possible, recipes including local seasonal ingredients.

Based on a friend's delight - and bewilderment! - at her harvest of 22 pumpkins (with more ripening!) I thought we might start with a recipe I picked up years ago from a leading Melbourne chef. Of course we are also able to find locally grown walnuts at some farmers' markets.


Serves 4

  • 1 small white onion peeled, OR 4 spring onions
  • 60g butter
  • 1 clove garlic, crushed
  • 350g pumpkin, peeled and cubed
  • 60g walnuts, chopped
  • 1 TB tomato puree
  • 700ml rich chicken or vegetable stock
  • Pepper
  • Generous pinch each of nutmeg and cayenne
  • 300ml light cream
  • 2 TB whipped cream
  • Little salt (if desired)
  • 30g toasted chopped walnuts (to garnish)
  • Chopped chives


  1. Chop onion or spring onions Melt about 30gr butter in a shallow saucepan.
  2. Add onions and cook gently over low heat. (Do not allow to colour.)
  3. Add garlic, pumpkin, chopped walnuts and tomato puree.
  4. Sweat ingredient so for about 2 minutes, add stock. Bring to the boil and simmer over medium heat until pumpkin is soft.
  5. Transfer to a blender and puree until smooth. (May be passed through a sieve for a really velvety finish.) Pour into a saucepan and season with pepper, nutmeg and cayenne.
  6. Bring to the boil, reduce heat, add cream and remainder of butter, constantly whisking. Adjust seasoning, adding a little salt if necessary.
  7. Serve in heated bowls, topped with a swirl of whipped cream, chopped walnuts and chives.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM

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