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Pumpkin and parmesan soup with ceps

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For the soup

  • 50g/2oz butter
  • 1 onion, peeled, chopped
  • 1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed
  • 800ml/1 pint 9fl oz hot vegetable stock
  • 110g/4oz parmesan, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly chopped
  • salt and freshly ground black pepper

For the garnish

  • 25g/1oz pumpkin seeds (reserved from soup, see above)
  • 4 tbsp vegetable oil
  • 3 tsp olive oil, plus extra for drizzling
  • 25g/1oz pumpkin, cut into 0.5cm/¼in cubes
  • 110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubes
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh chives
  • 25g/1oz parmesan (or a similar vegetarian hard cheese), cut into 0.5cm/¼in cubes