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The Season for Seasonal Soups - Kabocha Pumpkin with Salsify


Seasonal soups are one of our favourite ways to warm up as we head into the colder months. They are perfect as a side, light lunch or dinner and always leave you feeling all warm and fuzzy. Chef Benn’s Kabocha Pumpkin Soup with Salsify is the perfect weekend recipe.


  • 1kg - Kabocha Pumpkin

  • 200g - Carrots

  • 200g - Sweet Potatoes

  • 150g - Salsify

  • 700ml - Vegetable Stock

  • 2 tbs - Vegetable Oil

  • 2 tbsp - Clear Honey

  • 150g - Fennel

  • 150g - Celery

  • ½ cup - Port Wine

  • Zest and juice of 1 orange

  • 2 cloves of Garlic

  • 1 sprig of Fresh Rosemary

  • 1 tsp - Cinnamon

  • 1 tsp Ground Coriander

  • 3 - Fresh Bay Leaf

  • 1 sprig - Fresh Thyme

  • Salt & Pepper to taste

To Serve

  • 1 handful chopped fresh parsley

  • 1 handful chopped chives

  • Farmhouse loaf


  1. Wash and peel the pumpkin, carrots, sweet potato, salsify. Chop into inch cubes then place all in a large baking dish along with 1 tbsp vegetable oil, fennel, celery, orange, garlic, port, honey, cinnamon, ground coriander, rosemary, thyme and bay leaf. Roast in the oven for 30-45 minutes or until soft and slightly coloured.

  2. In the meantime bring the vegetable stock to the boil.

  3. In a large pot heat 1 tbsp of vegetable oil. Remove bay leaf, rosemary and thyme then add the roasted vegetable mix along with the 700ml of vegetable stock and bring to the boil then remove from heat and set aside for 5 minutes.

  4. With a hand blender, puree the soup to the desired consistency adding more water if necessary.

  5. Season with chopped parsley, chives, salt and pepper and serve with a warm farmhouse loaf.

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