When the Texel lamb farmer turns up for an event in Sydney with half a ute-load of sensational, biodynamic Queensland Blue pumpkins and despite forcing pumpkin on anyone who comes within 100 metres, there's still some left over so chef Hamish makes a classic, one-off soup to keep us warm and healthy on these cold, winter days.

Pumpkins from Vince Heffernan's kitchen garden at Moorlands biodynamic farm. 

Only a small number of 750 ml jars of this so don't dally.

Ingredients: biodynamic Queensland Blue pumpkin, our organic chicken stock, chickpeas, onion, garlic, star anise, cayenne pepper, cinnamon, saffron, salt, pepper, olive oil.  

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