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Homemade Halloween pumpkin soup

October 13, 2017, Lucinda Munchy


750g pumpkin or butternut squash – peeled, seeded and cubed

2 carrots chopped

2 onions cut into wedges

2 table spoons olive oil or rapeseed oil

1 large potato sliced

1 litre water

2 vegetable stock cubes

250ml double cream

salt and pepper to taste

Generous handful of delicious Mild Chilli Munchy Seeds


  • Preheat oven to 220 C / Gas 7.
  • Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with rapeseed oil.
  • Bake in a preheated oven for 30-40 minutes, until soft but not blackened.
  • In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil.
  • Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a liquidiser or food
  • processor until smooth. Return to the pan over low heat and stir in cream, pepper and
  • Heat gently; serve.
  • Finish by sprinkling a handful of savoury Munchy Seeds, such as Mega Omega or Mild Chilli Seeds!

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