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October 24, 2018

The Gourmet Chef – Spicy Pumpkin Soup


The leaves are changing colour and the temperature is dropping – after an incredible summer, Autumn is now definitely on its way. There’s nothing quite like a big bowl of hearty soup after a day’s shooting in the cold, when you come back all rosy cheeked and ready for something to warm you up. Southdown’s resident catering partners “The Gourmet Chef” have created a deliciously autumnal recipe for us to share – a tasty Spicy Pumpkin Soup.


Spicy Pumpkin Soup



2x tbsp Olive Oil

4x Shallots, finely chopped

1kg peeled and chopped Pumpkin

700ml Vegetable or Chicken Stock

150ml Double Cream

1½ tsp Cumin


  1. Heat the oil in a pan
  2. Gently cook the Shallots, but don’t let them brown.
  3. Add the Pumpkin and cook on a low heat for 8-10 minutes
  4. Add the Cumin and fry for a further 2 minutes
  5. Pour in the stock, season to taste and bring to the boil
  6. Once boiling, turn down to a simmer for 10 – 15 minutes until the Pumpkin is soft
  7. Add the cream and bring back to the boil then remove from the heat and blend with a hand blender.


To Serve

You can leave this soup nice and chunky for a rustic feel, or pass through a sieve for a smooth, creamy texture. If you are feeling extra fancy, garnish with a sprinkle of parsley, a dollop of cream or some pumpkin seeds – although it tastes just as good on its own. Serve with big wedges of crusty bread and lashings of butter. It’s like a big hug in a bowl!



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