Spicy chilli and pumpkin soup!

Try our new spicy chilli and pumpkin soup and let us know what you think of it! 


Are you wondering what to do with the pumpkin flesh that gets scooped out of the Jack ‘O’ Lantern? We have a chilli oil with a kick that is a perfect accompaniment in a delicious pumpkin soup. It’s infused with actual red chillis and adds a hot and spicy flavour to a Halloween supper.

We’ve added a new recipe below for our culinary customers to try. It’s a chilli and pumpkin soup which we think you’ll love. Let us know on our social media or share some alternative ideas. Is it a Trick or a Treat?


1 pumpkin – scooped out flesh
2 tablespoons of WV Chilli infused cold pressed rapeseed oil

2 cloves of garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 large onion, finely chopped
600ml vegetable stock
1/2 tablespoon chopped fresh sage

Garnish with:
Roughly chopped fresh sage
creme fraiche or sour cream



chilli rapeseed oil and pumpkin soup

– Preheat the oven to 220oC. Cut open the pumpkin from the top forming a lid, remove and save.
– Scoop out the fresh pumpkin flesh in chunks, careful to remove the seeds.
– Add the pumpkin to a large roasting tin and coat the pieces with a tablespoon of chilli rapeseed oil.
– Put in the oven and roast for half an hour.
– Add the onion to a pan with the remaining chilli oil and fry until until browned.
– Add the garlic, chilli, cumin and coriander to the pan and cook for a further 2 minutes.
– Add the roast pumpkin to this pan with the stock, bring to the boil and simmer for 10 minutes.
– Add the soup to the soup food processor.
– Taste and season with salt to taste.

Add garnish if required: 

Fresh chopped chilli or chives
Creme fraiche or sour cream recommended
Serve with hot crusty bread

* You can use carrot and/or squash with this chilli rapeseed oil recipe as an alternative.