Autumn Pumpkin Soup

Posted in Gluten Free, Recipes, Vegan, Vegetarian

This warming soup is a delicious and healthy way to make use of the fantastic local pumpkins we’re so lucky to have on our doorstep.

It’s a great recipe for kids – especially if you’re carving pumpkins and don’t want to waste them!

Remember to use organic ingredients wherever possible, and serve with a freshly baked loaf of Emma’s Bread. 



  • Olive oil
  • 1 chopped onion
  • ~1kg of pumpkin, diced
  • 2 potatoes, diced
  • 2 carrots, chopped
  • Seeds from the pumpkin - washed
  • (optional) fresh cream


  • Put some oil in a large pan and gently simmer the onion and garlic until soft.
  • Add the pumpkin, potatoes and carrots to the pan. Add a little salt at this stage to boost those lovely autumn flavours.
  • Add a little water so the ingredients are just covered.
  • Add your choice of herbs – freshly picked rosemary goes lovely.
  • Cover and leave to simmer for around 50 minutes.
  • When the veggies are soft, blend the lot until smooth and add a little local cream if desired.
  • Top with the seeds, lightly toasted, and serve with a freshly baked loaf from Emma's Bread.
  • Bon appétit!
  • Top tip: for a kick of heat and protein, gently fry some cooked chickpeas in a little paprika and sprinkle on top of the soup. Nice!