Rachel’s Pumpkin Soup

Rachel has let us have her delicious recipe for Pumpkin soup, so for those of you that picked your pumpkins last week from the Berryman’s Farm and haven’t yet cooked or carved it, then why not whip this up for a warming lunch ?


750g pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions cut into wedges
2 ½ tablespoons rapeseed oil (approximately)
1 large potato
1 litre water
2 – 3 chicken stock cubes
250ml double cream
Black pepper to taste
Salt to taste
Bell and Loxton Indian Spice Blend


  1. Preheat oven to 220 C / Gas 7
  2. Place pumpkin, carrots and onions in ovenproof dish and drizzle with rapeseed oil
  3. Bake in preheated oven for approx 40 minutes, until soft
  4. In a large saucepan over a medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft (approx 20 minutes)
  5. Combine potato and stock with roasted vegetables, puree until smooth. Return to the pan over low heat and stir in cream, pepper and salt.
  6. Serve soup in bowls and swirl Bell and Loxton Indian Spice Blend over the top. (Remember to shake the bottle well before using to get the spices). Delicious with warm crusty bread