Callestock Blog

22 Oct

Liz's Yummy Pumpkin Soup

Our resident Monty Don, Ben, has been putting his green fingers to work this Autumn growing a healthy crop of pumpkins in the vegetable patch. This warming spicy soup is perfect for cold November nights, served with crusty bread and a swirl of tasty Rodda's double cream mixed in.

If you're not lucky enough to have a son growing fresh veg in the garden and an ancient apple tree in the orchard, the shops are well stocked with pumpkins and Bramley apples at this time of year.

Get your Master Baker hat on - ready, steady, BAKE!

Pumpkin soup recipe


1 large pumpkin

2 tbsp olive oil

25g (1oz) Rodda's butter

1 small onion, finely chopped

500ml (1 pint) chicken stock

200ml (¼ pint) full cream Rodda's milk

1 tsp turmeric

1 small Bramley apple, peeled & chopped into cubes

Salt & pepper


Preheat the oven to 230C/2100C fan/gas 8

Cut pumpkin into quarters & remove seeds

Brush flesh with the olive oil & place in a
roasting tin

Bake for 25 minutes until soft & leave to cool

Melt butter in a large pan, add the onion and cook for 10 minutes

While the onion is cooking, scoop the cool flesh out of the pumpkin skin & discard the skin

Add the stock, turmeric & pumpkin flesh to the pan, cover & simmer for 15 minutes

Add the chopped apple, cover & simmer for a futher 5 minutes

Blend ⅓ of the soup until smooth, season & return to the pan for 2 minutes

Serve with freshly baked crusty bread and Rodda's creamy butter

Download the recipe and try it for yourself