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Pumpkin Soup with Roasted Pumpkin Seeds

DIFFICULTY: Nice and easy
  30 mins


Ingredients (Servings: 12)

  • 1Kg of Pumpkin or Butternut Squash peeled and cut into chunks (reserve the seeds)
  • 1 Large Onion finely chopped
  • 750ml Veg Stock
  • 100ml of Single Cream or plant-based alternative



Warm a tablespoon of oil in a large pan and once hot add your finely chopped onion, cook until softened but not browned.

Once the onions have softened add the pumpkin chunks and cook for 10 mins until starting to caramelise stirring occasional to prevent it sticking.

Then all your hot stock and bring to the boil, once boiling reduce heat to a simmer and cook for a further 10 mins until your pumpkin in soft. Remove from the heat and blend with a hand blender then add the cream and season.


We love to garnish the soup with roasted pumpkin seeds, once you’ve removed the seeds from your pumpkin or squash, simply remove the stringy bits and wash clean in a sieve. Scatter them over a baking tray and season with salt and any spices you fancy (we like cumin and dried chilli), cover with a good glug of olive oil and mix together. Roast in the oven for 10 mins until lightly golden and crunchy.







Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


hinchliffs catering

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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Monday to Friday: 9.00am to 5.30pm, Saturday: 9.00am to Late, Sunday: 9.00am to 5pm