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Pumpkin Soup

There is really no better autumn recipe than this! ⁠

We thought we’d put a little Halloween twist on ours and make it into a spiders web.

We think that this goes perfectly with some toasted bread with some melted butter/dairy free spread. It really is the cherry on top.

Prep:10 Minutes

Cook:30 Minutes



  • 1 small pumpkin
  • 1 onion, diced
  • 400ml Vegetable stock
  • 1 clove of garlic
  • 1tbsp Olive Oil
  • 1tbsp Creative Nature Shelled Hemp Seeds⁠

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  1. Add the olive oil to an oven proof dish, add the pumpkin and mix to ensure they are covered in the oil. Cook for 25-30 minutes until it starts to soften.
  2. When the pumpkin is done add to a blender, followed by the diced onion, garlic, vegetable stock, salt and pepper
  3. Blitz the contents until smooth.
  4. Add to a saucepan and heat up.
  5. ENJOY!


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