Make use of the leftover carved up pumpkin.

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  • 24 Oct

    Recipe: Pumpkin soup

    More than 8 million pumpkins – equivalent to 18,000 tonnes of edible pumpkin flesh – will be heading for the bin this Halloween because the majority of consumers will not eat it. Instead of wasting these wonderful winter vegetables, why not make our easy Pumpkin Soup?

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    Serves 2
    Preparation time: 20 minutes
    Cook time: 20 minutes
    Total time: 40 minutes
    • ½ medium pumpkin (skinned, deseeded and cut into 1cm chunks)
    • 1 white onion (finely sliced)
    • ½ carrot (chopped)
    • 1 stick of celery (chopped)
    • 2 sprigs of Rosemary



    • 1 tbsp of olive oil
    • 1 tsp of fennel seeds
    • 3 cloves of garlic (finely sliced)
    • ½ red chilli (finely sliced)
    • Salt & pepper
    • Start by finely chopping the onion, celery, carrot, chilli and garlic.
    • Place a saucepan on a medium heat, add the olive oil, chopped vegetables and fennel seeds.
    • Cook down slowly for 10 minutes.
    • Peel and chop the crown prince squash into 1cm squares, place in the pan.
    • Add the water and boil for 10 minutes.
    • Remove from the heat and use a stick blender to blend until smooth.
    • Season to taste with salt and pepper.
    • Ladle soup into bowls and serve with crusty bread!