BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Pumpkin and parmesan soup
Fruit and vegetables
1
onion
, peeled, chopped
1kg/2lb 2oz
pumpkin
, peeled, seeds removed and reserved, flesh cubed
25g/1oz
pumpkin
, cut into 0.5cm/¼in cubes
2 tbsp chopped fresh
chives
Cooking ingredients
800ml/1 pint 9fl oz hot
vegetable stock
salt and freshly ground
black pepper
25g/1oz
pumpkin seeds
(reserved from soup, see above)
4 tbsp
vegetable oil
3 tsp
olive oil
, plus extra for drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/2oz
butter
110g/4oz
parmesan
, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly chopped
25g/1oz
parmesan
(or a similar vegetarian hard cheese), cut into 0.5cm/¼in cubes
Other
110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubes
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology
