This lovely autumn soup works very well with pumpkin, if you struggle to get pumpkin why not try different varieties of squash?

Try our delicious recipe.

Serving size: 7 portions


Half a large pumpkin skinned, deseeded and roughly chopped

1 butternut squash, topped and tailed and sliced in half

1 onion finely sliced

2 medium carrots finely chopped

2 sticks of celery finely chopped

2 cloves of garlic minced

3 sprigs rosemary chopped

3 sprigs of thyme chopped

1/2 bunch coriander chopped, including stalks

1 litre of vegetable stock

1 tin of coconut cream

Salt and pepper


Roast the butternut in the oven at 180c with the thyme, rosemary and olive oil for 30 minutes, stirring half-way through.

In a heavy saucepan sauté the onions, carrots and celery until slightly soft. Add the coriander stalks and garlic cook for 5 minutes. Add the pumpkin and cook until just starting to soften.

Once the butternut is soft allow to cool slightly, scrape the butternut into the pan discarding the skin. Add the stock and simmer until pumpkin if completely soft. Add the coconut cream and season to taste, then blend until smooth.

Serve with croutons and enjoy!

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