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Creative Cookery

We've been inundated with some fantastic recipes from the community sent during lock down that we would like to share with you!

Our next recipe is perfect for cold, dark evenings and helps to use up leftover pumpkins.

Pumpkin Soup


  • 2 tbsp olive oil
  • 2 onions
  • 1kg pumpkin or squash - peeled, deseeded and chopped
  • 700ml stock (chicken or vegetable)
  • 150ml double cream

For the croutons

  • 2 tbsp olive oil
  • 4 slices bread
  • handful of pumpkin seeds


Heat the olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.


Add the pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.


Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.


Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. *The soup can now be frozen for up to 2 months.


To make the croutons: cut 4 slices wholemeal seeded bread into small squares.


Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.


Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.


Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds.

Pumpkin Soup

Community Recipes

We'd love to receive more recipes from residents – you can send them to, or use the #creativebromsgrove hashtag.

Check out other recipes from the community here