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Autumn Treats

Spiced Pumpkin & Coconut Soup

You can roast the pumpkin in the oven first to add another level of flavour to this hearty autumnal soup which I like to finish with a garnish of freshly chopped coriander and toasted coconut flakes.


• 1kg pumpkin flesh

• 2 onions, peeled and finely chopped

• 600ml vegetable stock

• 1 tin of coconut milk

• A generous splash of olive oil

• 5cm piece of fresh ginger, peeled and finely grated

• 4 garlic cloves, peeled and crushed

• 1 tbsp mild curry powder

• 1 tsp ground coriander

• Sea salt and freshly ground black pepper


1. In a large pan heat the oil and soften the onions. Add the pumpkin, ginger, garlic,

coriander, and curry powder and cook for five minutes stirring occasionally. Add the

stock and bring to a gentle simmer. Cook for 20-30 mins until the pumpkin is soft.

2. Remove from the heat and allow to cool slightly before blending. Return to the pan and add the coconut milk and reheat.

3. Add a little water if the soup is too thick and check the seasoning before serving.

Frosted Pumpkin Cake

If you like carrot cake, you'll love this spiced pumpkin cake with and indulgent cream cheese topping.


For the cake:

• 500g pumpkin flesh, grated

• 300g self-raising flour

• 300g light soft brown sugar

• 200g butter, at room temperature

•200g sultanas or raisins or a mix of both

• 4 free-range eggs, beaten

• Zest and juice of 1 small orange

• 1 heaped tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp fine salt

• A pinch of ground nutmeg

For the cream cheese frosting:

• 250g soft full-fat cream cheese

• 250g mascarpone cheese

• 100g icing sugar

• 1 tsp pure vanilla extract

• 175ml double cream


1. Preheat oven to 350F/180C/Gas Mark 4, and butter a 30x20cm cake tin and line with baking paper.

2. Sift flour, salt, spices and baking powder.

3. Place the butter and sugar in a large mixing bowl and beat together with a wooden spoon until smooth. Add a spoon of the flour mix and a quarter of the beaten egg. Mix together and repeat until all of the egg is incorporated. Fold in the remaining flour and then the pumpkin, orange juice and zest, and the dried fruit then spoon into the cake tin. Bake in the centre of your oven for around thirty minutes until golden and when you insert a small sharp knife in the middle of the cake it comes out clean. Allow to cool slightly, transfer to a wire rack.

4. In a large mixing bowl beat together the cream cheese and mascarpone until smooth. Sieve in the icing sugar and add the vanilla, whisk until thoroughly combined. Slowly add the cream, whisking until a thick but spreadable consistency is achieved.

5. When the cake is totally cool spread the frosting over the cake and decorate as desired.


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