Blog #2 Haemochromatosis - ten things everyone should know

Chai Coconut Roasted Pumpkin Soup

One of the things I most love about cooking is putting a twist on an absolute classic.  Now, I absolutely love pumpkin soup and I love chai tea, and it just so happened that I also had some fabulous granny smith apples from a recent trip to my parent’s farm.  What a great opportunity to make a mildly sweet and fragrant pumpkin soup on a chilly autumn afternoon.


1kg pumpkin (I used butternut), peeled and chopped into medium sized pieces

2 apples, peeled and chopped roughly

1 onion, peeled and chopped into quarters

2 garlic cloves (unpeeled and left whole)

2 tbsp. coconut oil, melted

500ml vegetable stock or water

500ml black chai tea (from tea leaves or tea bags)

Salt and pepper to taste

Natural yoghurt to serve


  • Turn on your oven to 200 degrees Celsius
  • Combine your chopped vegetables into a bowl and drizzle with the melted coconut oil
  • Spread onto a baking tray (I first lined my tray with baking paper to make the cleaning up easier at the end) and bake in the oven for 15 minutes
  • Turn all of the vegetables (removing those that are starting to burn or are already cooked) and bake for a further 15 minutes
  • Make the chai tea and set aside to steep for 5-7 minutes
  • Once all the vegetables are tender, remove the tray from the oven, peel the garlic and transfer the vegetables to a large saucepan
  • Add the stock, tea and salt and pepper to taste
  • Bring to the boil and simmer for 10 minutes
  • Use a stick blender or food processor/blender to puree the soup
  • Serve with natural yoghurt and a further grinding of fresh pepper