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A great Soup for Autumn


1 tbsp olive oil
1 large onion
3 garlic cloves
2 celery sticks
750 g pumpkin flesh
75oml vegetable stock
pinch of grated nutmeg
65ml single cream
salt/ pepper to taste


  1. Roughly chop the onion, crush the garlic cloves
  2. In a large saucepan heat the oil
  3. Lightly fry the onion and garlic untill softened
  4. Chop and add the celery and pumpkin flesh, fry for a further ten minutes
  5. Make up, and add the vegetable stock
  6. Leave to simmer for about 30 mins untill everything has softened
  7. Pass the soup through a food processor
  8. Return to the pan a season with salt and pepper
  9. Simmer for a final 5-10 minutes, stir in the cream just before serving