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A Smashing Pumpkin Soup

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 Minutes
Serves 2

3 tbs Mr.Hugh’s Cold Pressed Rapeseed Oil

2 onions finely chopped

1kg pumpkins or squash, peeled, deseeded and chopped into chunks

700ml Vegetable stock or chicken stock

142ml pot double cream

4 slices wholemeal seeded bread

Handful of pumpkin seed from a pack (optional)


Heat 2 tbs of Mr.Hugh’s oil in a large saucepan, then gently cook the onions for 5 minutes until they become soft but not coloured.

Add 1kg peeled, deseeded and chopped pumpkin to the pan and continue cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden. Now pour 700ml vegetable stock into the pan and season with salt and pepper.

Bring to the boil and simmer for 10 minutes until the pumpkin is very soft. Pour the double cream into the pan, bring back to the boil and purée the contents using a hand blender.

If you’re looking for a silky smooth consistency, push the soup through a fine sieve into another pan.

Don’t fancy eating it straight away? This soup can be frozen for up to 2 months!

Our Extra Virgin oil is great for this recipe however if you want to add some additional flavour or spice, why not try using any of infused oils such as Garlic, Basil, Chilli and Hazelnut.

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