• 1 tablespoon olive oil
  • 1 red onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 1 tablespoon sun-dried tomato purée
  • 3 red peppers, deseeded and sliced
  • 1 pumpkin, halved, seeds and pulp removed and flesh chopped (reserve the seeds)
  • 1 litre vegetable stock
  • 6-8 tablespoons Sainsbury's double cream, to serve


  1. 1

    Heat the olive oil in a pan and fry the chopped red onion and garlic for 5 minutes. Add the sun dried tomato purée, sliced peppers, and the chopped pumpkin.

  2. 2

    Cook for 10 minutes, then add the vegetable stock and bring to the boil. Reduce the heat and cook for 30 minutes.

  3. 3

    Blend in a food processor (or use a stick blender) until smooth, then return to the pan to warm through.

  4. 4

    Serve in bowls and make a spider-web pattern with cream by drizzling on two concentric circles plus a dot in the centre, then drag lines outwards from the centre with a skewer.

  5. 5

    Top with baked pumpkin seeds for a fun Halloween meal.

  6. 6

    Cook's tip: Bake your reserved pumpkin seeds in a preheated oven at 200°C, fan 180°C, gas mark 6, for 8 minutes until crisp. Or use ready-baked pumpkin seeds.

Nutritional Details

Each serving provides
  • Energy 662kj 158kcal 8%
  • Fat 8.8g 13%
  • Saturates 2.5g 13%
  • Sugars 12.9g 14%
  • Salt 0.8g 13%

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