Pumpkin soup

Serves 6


  • 2 tablespoons olive oil

  • 1 large onion

  • 2 cloves of garlic

  • 1 leek

  • 2 sticks of celery

  • 2 medium main crop potatoes

  • 110g (4oz) minced beef (or any leftover cold meat chopped small)

  • 110g (4oz) chorizo or kabanos sausage

  • 3 tomatoes

  • Several sprigs of rosemary and sage, chopped

  • 1 can (400g) cannellini beans

  • 250g (9oz) Savoy or pointed cabbage

  • Water or stock

  • Salt and freshly ground black

  • 1 medium pumpkin or 6 baby pumpkins



  1. Preheat the oven to 180C (350F, Gas mark 4).

  2. Cut the top off the pumpkin(s). Hollow out the seeds and discard. Scoop out the flesh and chop finely.

  3. Brush the hollowed-out pumpkin(s) with a little oil and roast in the oven until they begin to soften. Skin and chop the tomatoes.

  4. Chop the onions, leek and celery very small. Take a large saucepan and start sweating the vegetables including the pumpkin flesh.

  5. Chop the garlic and add this. Peel and dice the potatoes and add to the pan.

  6. Put in the meat and sausage, chopped small, and cook until the meat cooks if you are using raw mince. Add the herbs, tomatoes and cannellini beans. Season, cover with water or stock and simmer until all the vegetables are cooked.

  7. The potatoes should start to break up and thicken the soup. Check the seasoning and consistency.

  8. Finely shred the cabbage, add to the soup and cook for a further 5 minutes. Ladle the soup into the roasted pumpkin(s), replace the lid and return to the oven until piping hot.

  9. Carefully transfer the pumpkin(s) to serving dishes.

Phillppa Vine

Phillipa.jpgPhilippa lives on a Sussex farm, producing beef, poultry and lamb.

The mum-of-four, who’s appeared on TV’s Masterchef, is a champion of locally produced food and a big fan of fresh ingredients.

Philippa devises these recipes specially for Farmers Weekly readers every month.

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