Get into the Halloween spirit this year with a frightfully delicious pumpkin soup recipe.

cheddar cheese pumpkin soup copy

It’s a perfect autumn warmer too!


25g (1oz) butter

1 large onion, chopped

1/2 tsp cumin seeds or ground cumin

1 small pumpkin (about 500g / 1lb 2oz when peeled and deseeded), chopped into chunks

1 red pepper, deseeded and chopped

2 vegetable stock cubes, dissolved in 750ml (1 1/4 pints) hot water

150ml (1/4 pint) milk

110g (4oz) Pilgrims Choice Mature Cheddar cheese, finely grated

2 tbsp chopped fresh parsley or chives

Salt and freshly ground black pepper, to season

6 slices French bread


1 Melt the butter in a large saucepan and fry the onion gently for about 3 minutes, until soft, but not brown. Stir in the cumin seeds or ground cumin.

2 Add the pumpkin, red pepper and vegetable stock. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.

3 Transfer the mixture to a blender or food processor and blend for about 15 – 20 seconds, until smooth.

4 Return the mixture to the saucepan and add the milk, half the cheese and the parsley or chives. Stir thoroughly and reheat. Taste and adjust the seasoning. Meanwhile, toast the French bread lightly.

5 Ladle the soup into warmed bowls, and pop a slice of toasted French bread on top. Sprinkle with the rest of the cheese. Add a little more ground black pepper, then serve.

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