May 05, 2016


Welcoming Autumn ...

Welcoming Autumn / Delicious Pumpkin recipe 


Do you mourn the end of summer? 

Until you remember the loveliness of autumn days? The light feels long and golden. The daily tempo comes down just a notch and you begin to enjoy the change of season. You feel good because you have soaked up months of sun and sea and bright blue skies... 

You can still feel the sand between your toes and the rustle of leafy trees shading you from the heat. You start thinking about your favourite soup recipes, and pull your knits and coats out to the front of your closet. Best of all, is seeing the autumnal hues of red and yellow leaves all turning on a beautiful farewell to summer.


"Autumn is a second spring when every leaf is a flower." 

Albert Camus


A few years ago I discovered a delicious roasted pumpkin soup recipe by Gordan Ramsey and it has been my go-to ever since. I decided to give it a little tweak after reading about adding miso paste to soups for depth and umami flavour (thank-you Helen Jackson of  
I went along to my local organic vege shop and brought as many of the ingredients that were available to make this lovely soup, a wonderful combination of japanese flavours and a traditional european recipe. I have to say the pumpkin puree made with the organic produce was so creamy and fresh tasting, I highly recommend sourcing organic vegetables when you can. I am looking forward to making another batch soon!

Serves 3 - 4 people

Pumpkin purée:

- about 2kg organic Kabocha squash, otherwise known as Japanese pumpkin

- sea salt and freshly ground black pepper

- 1 head of organic garlic, cut in half horizontally

- 2 tablespoons of miso paste (I used NZ made Urban Hippie)

- olive oil, to drizzle


- 1ó tbsp olive oil

- 4 organic shallots, peeled and chopped

- thumb sized piece of freshly grated ginger

- 150g organic quark

- 1 litre good quality chicken stock (store brought or I used a homemade batch from my freezer)

- pink himalayan salt

- white pepper

To garnish:

- sesame seeds

- shichimi togarashi


Recipe and photography by Liz Clarkson 


For the pumpkin purée, preheat the oven to 170°C. Cut the pumpkin in half horizontally and remove the seeds. Score the flesh, season with salt and pepper, then rub with the cut garlic halves. Lay garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays. Roast the pumpkin halves for about 1 hour until tender; the timing will depend on the variety, density and thickness. It is ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the garlic and reserve the garlic. Let cool a little first then scoop out the pumpkin flesh and a few garlic cloves. Purée with the miso in food processor.

For the soup, heat the olive oil in a large saucepan, add the shallots and cook for 5–6 minutes until soft and translucent. Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the grated ginger and a little seasoning. Sauté for a further 1–2 minutes. Stir in the pumpkin purée, then pour in the stock. Bring to the boil, lower the heat and simmer for 10–12 minutes. Add the quark then using a hand blender/wand (or ladle into a blender) and blend until smooth. You can add some cream or more stock at this stage if you like it a bit thinner. Simmer for a few minutes till it’s nice and hot before serving.

Ladle the hot soup into warmed bowls, garnish with black sesame seeds and a little shichimi togarashi or cayenne pepper. Enjoy!


------  Hasami-Porcelain  ------
Clean lines, Multifunctional, Material & Texture, Made in Japan.   

Hasami, Nagasaki is one of the foremost pottery districts in Japan. Porcelain was first made in the area almost 400 years ago, during the Edo Period, and was not only distributed all over Japan but also exported to Europe through the port of Nagasaki. The establishment of a mass production system at an early stage ensured reliability in quality and price, and its rich tradition kept alive. HASAMI PORCELAIN was born under the direction of Takuhiro Shinomoto of Tortoise (Venice, California), whose innovative concept integrates tradition and modernity in tableware.

日本有数の窯業の盛んな地、長崎県波佐見町。この地で約400年前の江戸時代につくられはじめた磁器は、当時から日本各地はもとより、長崎港を経てヨーロッパへも出荷された。早くから量産体制が整えられたため、日用の食器としての確かな質と価格を実現したことが知られている。豊かな伝統は、現代まで脈々と受け継がれてきた。 HASAMI PORCELAINは、篠本拓宏(tortoise)のディレクションにより、こうした遺産を現代のコンセプトで革新するテーブルウェアとして生まれた。

This hasami-porcelain black series is now available at our online store or The Shelterin Auckland.

*** This perfect size tea or coffee mug is arriving soon too !!!

Leave a comment