• 25g Flora Buttery
  • 1 loose onion, diced finely
  • 800g pumpkin (or butternut squash) peeled and cut into chunks
  • 1-2 tsps runny honey
  • 15g Sainsburys root ginger loose, freshly grated
  • 750ml Knorr vegetable stock cube
  • Black pepper
  • 100ml single cream
  • Fresh coriander to garnish (optional)
  • 1 tsp olive oil


  1. 1

    Sauté the onion and pumpkin until softened but not brown

  2. 2

    Add honey, ginger and stock and bring to the boil

  3. 3

    Simmer for 15-20 minutes until vegetables are soft

  4. 4

    Stir in three quarters of the cream and blend in food processor until smooth

  5. 5

    Season to taste with black pepper

  6. 6

    Serve garnished with a swirl of the remaining cream, pumpkin seeds and coriander if used

    For a great garnish, wash the pumpkin seeds and dry. Toss in a little olive oil and bake at 160°C fan oven for 15 minutes. For extra spice, roast with a pinch of chilli powder and paprika.

Nutritional Details

Each serving provides
  • Energy 486kj 116kcal 6%
  • Fat 8.1g 12%
  • Saturates 3.4g 17%
  • Sugars 5.4g 6%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 121kj/29kcal

Each serving provides

9.5g carbohydrate 2.9g fibre 2.8g protein

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