Harvest Fest Pumpkin Soup Marc

September 26, 2019
Category: Recipes

The Marc Pumpkin Soup Recipe

Easy to make, easy to eat and full of flavour, soup is a fall staple in any kitchen. In time for Harvest Fest,  chef Spencer Thompson of The Marc Restaurant is serving up a savoury bowl of pumpkin soup that will warm you up from the inside out. Enjoy this pumpkin soup October 17 to 20 at the Marc during Harvest fest, along with beef short rib Bourguignon and a chocolate tart for $45. Or, make it yourself following chef Spencer’s recipe. Learn more about Harvest Fest and view the menus for all the participating restaurants online.

Pumpkin Soup

Serves 6

1 small pumpkin
3 tbsps olive oil
1` medium yellow onion, diced
1 bulb garlic, minced
1 medium ginger root, peeled and minced or grated
2 medium carrots, peeled and sliced into coins
3 tbsps ras el hanout
Salt to taste
Pepper to taste
1 litre coconut milk
500 ml water


Preheat oven to 375 degrees F.

Split pumpkin in half, scoop out the seeds and discard. Place on a baking tray with an inch of water to help create steam.

Place the tray of pumpkin into oven and roast until tender (approximately 1 hour).

Let the pumpkin cool down. Then scoop the meat out and discard the skin.

In a pot, heat up the olive oil. Add onion, garlic and ginger. Cook until mixture is translucent. Be careful to not let it colour or burn. Add ras el hanout, toast lightly.

Add your carrots and sauté lightly.

Add water, coconut milk and roasted pumpkin. Bring to a simmer and continue to cook until the carrots are tender.

Season with salt and pepper to taste.

Puree the soup. Be careful if using a standard blender, as the steam may blow the lid off. Puree small amounts at a time and use a lower speed.

Serve into soup bowls and garnish with a dollop of crème fraiche and one piece of coconut prawn

Crème Fraiche

Makes 1 litre 

3 cups heavy cream 33-35%
1 cup buttermilk

In a plastic container with a lid, combine heavy cream and buttermilk and let stand at room temperature for two days until thickened. 

Stir and then refrigerate to set. Keeps up to one week refrigerated.


Coconut Prawns

Makes 12 prawns

12 prawns
1 egg
¼ cup coconut milk
½ cup all-purpose flour
1 cup panko breadcrumbs
1 & ½ cups sweetened shredded coconut
2 teaspoons salt
1 teaspoon smoked paprika
1 cup canola oil


In three separate bowls, set up a breading station as follows

1 bowl all-purpose flour

1 bowl coconut milk and egg, whisked together

1 bowl coconut, panko breadcrumbs, shredded coconut, salt & paprika

Coat the prawns in the flour, then dip one by one into the coconut milk/egg. Roll prawn in the breadcrumb/shredded coconut mixture. Repeat for each prawn.

Once the prawns are breaded, heat the oil to 375 degrees F in a shallow frying pan and use a slotted metal spoon to fry them. Once golden brown, transfer prawns to a tray lined with paper towels.

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