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Harvest Snap Pumpkin Soup

20 mins
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L vegetable stock
  • 1/2 cup thin cream (optional)
  • 1 bunch fresh coriander
  • 1 bag Originally Salted Green Pea Harvest Snaps
  • 1 Sourdough loaf, sliced and toasted
  • Salt and pepper, to taste
  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
  2. Add garlic and spices and cook, stirring, for 30 seconds.
  3. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.
  4. Allow to cool slightly, then blend in batches.
  5. Return soup to pan, season and, if desired, stir through cream and reheat gently.
  6. Serve topped with fresh coriander, Harvest Snaps, and a side of toast.

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Original Salted


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