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Pumpkin Soup Recipe


Avoid food waste at Halloween with this recipe. Great if you’ve carved a pumpkin and can be stored away until Christmas.


800g of pumpkin

2 tablespoons olive oil

1 onion

500ml vegetable stock

1 small pot double cream (142ml)

Pinch of pepper



Finely chop the onion. Heat two tablespoons of olive oil in a frying pan and add the onions. Cook for 5 minutes until soft. Add 800g of deseeded pumpkin and cook for another 10 minutes. It should be soft and golden when ready.

Add the 500ml of vegetable stock and a pinch of pepper. Bring to the boil and simmer for 10 minutes. Add the cream and bring back to the boil. The soup should then be pureed with a hand blender.



To make croutons just cut 2 slices of wholemeal bread into small squares, heat 2 tablespoons of olive oil in a frying pan and fry the bread until crisp.



The soup can be frozen for up to two months.