Partridge, spinach and pumpkin soup

Starters and soups

  • Serves: 1
  • Preparation time: 40 minutes
  • Cooking time: 1 hour


  • 800g peeled pumpkin
  • 4 crowns partridge
  • 800g spinach
  • Handful sunflower seeds
  • 100 ml olive oil
  • Small sprig rosemary
  • 2 cloves peeled garlic
  • 1 bay leaf
  • 50g butter
  • Sprig thyme

Chilli oil

  • 150 ml olive oil
  • 10g rosemary
  • 2 chillies
  • Seasoning


The pumpkin

  • Peel the pumpkin using a serrated knife, cut into 2cm dice removing all seeds (don't throw away).
  • In a warm to hot large pan add 20g butter and sweat the pumpkin with crushed thyme, garlic and seasoning. Do so for 5-10 minutes, as the pumpkin slowly softens add 500ml water and cover pan, simmer for approx 7-10 mins or till soft.
  • Strain pumpkin, keep cooking liquor. Blitz mixture in the food processor returning any liquor required to allow mixture to develop soup consistency. Adjust seasoning.
  • Return to the pan with a knob butter to add richness and shine. Then take off the heat.


  • Remove the wishbone and make a wish!
  • Pull the skin down to protect the breast whilst cooking.
  • Put a little olive oil in a hot pan with some chopped rosemary and bay leaf and seal the partridge. Add a little butter to help the breast become crisp and golden and caramelised.
  • Place in the oven for 6-8 minutes at 160c.


  • Add 10g butter to the spinach and a little water if necessary, stir over a medium heat in a pan briefly.

Chilli oil

  • Chop the chilli roughly and infuse in the oil with the rosemary for 20 mins on very low heat.

Pumpkin seed garnish


  • Add a little olive oil to the pumpkin seeds and some rock salt.
  • Place in the oven for one minute or until golden brown.


  • Remove partridge breast from the bone.
  • Plate simply in pasta bowl, by pouring soup no deeper than a centimetre, place spinach in the middle and partridge crossed over in the centre.
  • Add pumpkin seeds and a little chilli oil.