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Roast Pumpkin Soup Recipe

I guess pumpkins have become synonymous with Hallowe'en and the large orange pumpkins are the most sought after for carving.  The pumpkins we need for this soup though should be the slightly smaller squash variety (culinary pumpkins) which are multi-coloured as well as orange. They might, like a butternut squash, seem a pain to peel but the trick for this soup is just to roast them in wedges with the skin on. These ingredients are from our glorious harvest in East Lothian but seek out the seasonal vegetables in your area. And savour the diverse flavours. 


1 tbsp Black & Gold rapeseed oil

1 -2 medium Kilduff farm pumpkin/squash

2 medium Veg Shed Maris Piper potatoes

1 red onion (Veg Shed too)

2-3 tsp Spice Pots sweet spice

1 litre veg or chicken stock

fresh parsley, finely chopped

1 tbsp Yester Dairies set sour cream


Cut each pumpkin into wedges scooping out seeds, quarter the onion and wash and dry the potatoes (leave skin on) and chop into chunks

Place all on a baking sheet. Drizzle the oil over all the veg and sprinkle over the sweet spice. Roast in the oven for 45 mins until nicely coloured but not too brown.

Allow to cool slightly and then separate the flesh from the skin of the squash. Place all the roasted veg in a pan and add stock until the veg is covered and bring to a gentle simmer

Puree the soup with a hand blender.

Season, and serve with a topping of fresh parsley and set soured cream