Halloween Special - Pumpkin Soup


1.5kg Pumpkin – peeled and chopped into cubes

1 large onion – chopped

2 carrots – peeled and chopped

4 tablespoons vegetable oil

1 tablespoon runny honey

3cm fresh root ginger – peeled and chopped

1.25 litres water with vegetable stock

250ml Church Farm Whole milk

Salt and pepper


  1. Heat Oven to 1800C

  2. Put prepared pumpkin, onion and carrots into a roasting tin; sprinkle with half the oil and season with salt and pepper.

  3. Roast in the oven for 45mins until tender and golden.

  4. Drizzle over honey 5 mins before end of cooking.

  5. Put saucepan over low heat with remaining oil. Add ginger and fry for 1 min. Add stock and bring to boil.

  6. Stir vegetables into pan and season to taste.

  7. Remove from heat and blend.

  8. Return to heat; add milk, stir and gently reheat.

  9. Serve with crusty bread.