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The Winter seems to be really only just hitting us in Chelsea so we thought it might be a nice idea to share with you a wintery warming soup recipe and the ever-popular, delicious roasted pumpkin soup we serve here at Bluebird sprang to mind. Perfect after a long, hard days work or for a comforting weekend lunch. Enjoy!

Warming Roasted Pumpkin Soup
Serves 6


500g diced pumpkin
1 large onion
10ml white wine
500ml vegetable stock
1 bayleaf
8g dark brown sugar
Roasted Cep Mushrooms



  • Cook pumpkin flesh on high heat in a little oil until completely broken down.
  • Add onions and sugar, sweat for 5-10 mins.
  • Add white wine and reduce by half.
  • Add the rest the rest of the ingredients and cook for further 20 minutes.
  • Blitz in a food processor.
  • Finish with cream, butter, parmesan and roasted cep mushrooms.