Nothing says comfort food quite like a bowl of homemade pumpkin soup paired with warm, freshly baked focaccia. This classic pumpkin soup recipe combines sweet Jap pumpkin with aromatic certified organic herbs and spices including thyme, Ceylon cinnamon, nutmeg and black pepper for a rich, velvety flavour that's perfect for cooler days.

Served alongside a golden herby focaccia infused with organic rosemary, oregano, thyme and garlic, this nourishing meal is ideal for family dinners, weekend cooking or cosy winter entertaining. Roasting the pumpkin and aromatics first creates a deeper flavour, while the blend of premium organic spices adds warmth and complexity to every spoonful.

Whether you're searching for the perfect pumpkin soup recipe, a homemade focaccia recipe, or healthy winter meal inspiration, this delicious combination is guaranteed to become a seasonal favourite.

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SHOP ALL ORGANIC SPICES

Classic Pumpkin Soup with Herby Foccaccia

Total Time: 2hrs 15 minutes

Servings: 6 servings

Ingredients

Pumpkin Soup:

• 1 whole Jap pumpkin (approx. 2.5kg)

• 1 tbsp extra virgin olive oil

• ½ tsp sea salt flakes

• ¼ tsp Planet Organic Black Peppercorns 

• ¼ tsp Planet Organic Thyme

• ¼ tsp Planet Organic Ceylon Cinnamon

•  tsp Planet Organic Nutmeg

• 2 french shallots, tops trimmed

• 1L vegetable stock

To serve (optional):

• Greek yoghurt

• Roasted pepitas

• Fresh chives, finely chopped

Focaccia:

• 500g plain flour

• 400ml lukewarm water

• 1tsp honey

• 2 tsp instant yeast (7g) 

• 2 tsp salt (10g)

• 1 tbsp extra virgin olive oil

Herby Focaccia Topping:

• 2 tbsp extra virgin olive oil

• 4 garlic cloves, finely minced

• 1 tsp Planet Organic Dried Oregano

• 1 tsp Planet Organic Rosemary

• 1 tsp Planet Organic Thyme

• 1 tsp Planet Organic Garlic Granules

• Flakey sea salt

• 1 tbsp fresh chives, finely chopped

Method

Herby Focaccia

1. In a large mixing bowl, combine the lukewarm water, honey and yeast. Stir to dissolve. 

2. Add the flour, salt and olive oil and knead for approximately 10 minutes until smooth and elastic.

3. Cover and leave to rise in a warm place for 1 hour or until doubled in size.

4. Generously oil a baking tray and transfer the dough onto the tray. Fold it into shape and gently stretch it towards the edges and leave to rest for 20-30 minutes.

5. Preheat the oven to 220°C fan-forced.

6. Mix together the olive oil, garlic, and salt, rub this over the surface of your focaccia before sprinkling over the Planet Organic Rosemary, Thyme, Oregano and Garlic Granules.

7. Create dimples in the dough with your fingertips and sprinkle with flaky sea salt.

8. Bake for 20-25 minutes or until golden brown.

9. Garnish with fresh chives before

Pumpkin Soup

1. Preheat the oven to 200°C fan-forced.

2. Cut the pumpkin into large wedges and place them into a Dutch oven or roasting tray with the shallots and garlic.

3. Drizzle with olive oil and season with the Planet Organic Black Pepper, Thyme, Cinnamon, Nutmeg and sea salt.

4. Roast for 35-45 minutes or until the pumpkin is tender when pierced with a fork.

5. Scoop the pumpkin flesh into a large pot. Squeeze in the roasted garlic cloves and shallot flesh.

6. Add the vegetable stock and bring to a simmer for 5 minutes.

7. Blend until silky smooth using a stick blender.

8. Taste and adjust seasoning if required.

9. Ladle the soup into bowls and top with Greek yoghurt, roasted pepitas and fresh chives.

10. Serve alongside warm slices of herby focaccia.