Autumn Harvest Pumpkin

A Simple Ritual of Seasonal Nourishment

As the seasons change, the kitchen naturally turns towards warmer, more comforting flavours. Autumn Harvest Soup brings together pumpkin, sweet potato, carrot, leek and walnut in a smooth, nourishing bowl, with miso adding a subtle savoury depth.

Rooted in seasonal ingredients and simple preparation, this recipe reflects REVĪVŌ’s approach to mindful nourishment — creating food that is considered, balanced and enjoyable.

At REVĪVŌ, we believe that nourishing food can be simple and enjoyable. This recipe brings a little of that philosophy into your own kitchen — a warm, comforting bowl to enjoy as part of your everyday wellbeing.

Why We Love This Recipe

The natural sweetness of roasted pumpkin, sweet potato and carrot creates the foundation of this soup, while onion and leek add savoury depth. Walnut and miso bring additional richness, balanced with extra virgin olive oil and vegetable stock.

The vegetables are roasted before being blended, allowing their natural flavours to develop before they are transformed into a smooth, velvety soup.

Ingredients

For the Autumn Harvest Base

• 200 g pumpkin
• 180 g yellow sweet potato
• 120 g carrot
• 80 g onion
• 30 g leek
• 60 g walnut
• 500 ml vegetable stock
• 15 g miso paste
• 15 ml extra virgin olive oil
• 3 g salt
• 2 g black pepper

To Finish

• 200 ml Autumn Harvest Base
• 100 ml vegetable stock
• 15 ml extra virgin olive oil
• 4 g pumpkin seeds

Method

1. Prepare the vegetables
Cut the pumpkin, yellow sweet potato, carrot, onion and leek into similar-sized chunks.
Place the vegetables in a large mixing bowl and drizzle with the extra virgin olive oil. Season with salt and black pepper, then mix well to coat the vegetables evenly.

2. Roast until tender
Preheat the oven to 180°C.
Transfer the seasoned vegetables to a baking tray and roast for approximately 30–45 minutes, or until the vegetables are soft and tender.

3. Blend the soup
While the vegetables are still warm, transfer them to a blender and blend with the vegetable stock until smooth. Add the walnut and miso paste, then blend until the soup reaches a smooth, creamy consistency.
Tip: If the soup is too thick, gradually add a little more vegetable stock until you reach your preferred consistency.

4. Warm and serve
For each serving, combine 200 ml of the Autumn Harvest Base with 100 ml of vegetable stock and bring the soup to a gentle boil.
Pour the hot soup into a serving bowl.

5. Add the finishing touches
Drizzle the soup with extra virgin olive oil and finish with a sprinkle of pumpkin seeds for a little texture and crunch.

A Bowl to Slow Down With

There is something naturally comforting about a bowl of warm soup. Taking the time to roast the vegetables, blend them until smooth and finish the dish with a few simple touches turns everyday ingredients into a more considered meal.

Enjoy this Autumn Harvest Soup as a light lunch, a nourishing starter or a simple evening meal
— ideally served warm and enjoyed slowly.

From our kitchen at REVĪVŌ to yours, we hope this recipe brings a little more colour, warmth and mindfulness to your table.