Curried roasted pumpkin and peanut butter soup

Number of Servings


Preparation Time


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The Recipe

The addition of curry powder and peanut butter are a warming twist to this seasonal recipe…

Celebrate the best of autumn with this delicious roasted pumpkin and peanut butter soup from Cowdray Farm Shop Head Chef Ben Jupp. Perfect to enjoy after coming in from long walk in the country 🍂 ​.


  1. Chop the pumpkin into 6 segments and scrape off all the seeds, place into a large roasting tray drizzle with a little oil and season lightly and place into a hot oven 200c fan for 30 to 40 minutes or until soft and tender, once cooked pull out of the oven and leave to cool slightly.
  2. In a large saucepan pour in a small amount of olive oil add the onion carrot celery leek and garlic, sweat down on a medium heat until all the vegetables are soft without caramelising.
  3. Add the pumpkin, pour in the vegetable stock, and bring to a good simmer leave to cook for 20 minutes.
  4. Remove from heat, spoon in the peanut butter, mix well.
  5. Leave to cool for 5 to 10 mins and blend until smooth.
  6. Season to taste serve with some chunky buttered bread .
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