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Creamy Pumpkin Soup

A real crowd pleaser, this delicious soup is ideally made in the autumn months when pumpkins are in season. It’s wholesome, warming and healthy.

Serves 8.
2 tablespoons of olive oil
2 onions finely chopped
1kg pumpkin chopped into chunks
700ml vegetable or vegan stock
150ml single cream or substitute
2 tablespoons of Karen’s Spicy Marinade (stocked in our Farm Shop)
4 slices of seeded wholemeal bread cut into squares
Crushed garlic
Salt & pepper
Chopped fresh coriander (optional)
Frylight or similar


Heat the olive oil or substitute in a large pan and add the onion. Cook for 5 minutes then add the pumpkin and cook for a further 10 minutes.  

Add the stock then bring to a slow boil. Simmer for ten minutes until the pumpkin is soft and then add the cream or your chosen substitute and the marinade. Using a blender, puree until there are no lumps. Taste and season if needed.

For the croutons, heat the Frylight in a frying pan, add garlic, salt, pepper and coriander then add the bread. Fry until crisp.

Recipe courtesy of Karen’s Crave Marinades.