take a break
If you are carving your Halloween pumpkin this year, you can limit waste by using some of your pumpkin innards to make a delicious and warming dish. Celebrate the best of seasonal produce this autumn, with our Spiced Pumpkin Soup. The perfect recipe for chilly autumn weather or for a cosy warming treat.
This recipe is both freezable and flexible for dietary requirements such as vegetarians (with the use of vegetable stock) or gluten free diets (with the substitution of gluten free bread for the croutons and gluten free stock).
Serves: 4
| 2 tbsp | Olive Oil |
| 2 | Cloves of Garlic |
| 2 tsp | Cumin |
| ½-1 tsp | Chilli Flakes or Powder |
| 1 kg | Pumpkin (peeled, deseeded and chopped) |
| 2 | Onions |
| 700 ml | Vegetable or Chicken Stock |
| 150 ml | double cream |
For the croutons | |
| 2 tbsp | Olive Oil |
| 4 slices | Crusty bread |
| A handful | Pumpkin Seeds |
Our Spiced Pumpkin Soup recipe is perfect on its own, or served with a generous supply of our Welbeck Sourdough.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”
