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How about giving this ORSOM Pumpkin soup recipe a try.. brought to a new flavour dimension with our ORSOM Hot Phoenix! A fiery twist on this Autumnal classic..


  • 1 Onion
  • 2 Carrots
  • 2 Garlic Cloves
  • 800g Pumpkin
  • Butter
  • 1 Litre veg stock
  • 2 tsp Chilli flakes
  • 2 tbsp Olive Oil
  • 4 -5 Slices of Bread (Any will do, slightly stale bread works perfectly)
  • ORSOM Hot Phoenix cheese
  • Olive Oil


  1. Add the olive oil to the saucepan along with the chopped onions, carrots and garlic and slowly cook through until softened, for about 10 minutes
  2. Add the chopped pumpkin and cook through for a couple of minutes before adding the stock and seasoning well
  3. Bring to the boil and then allow to simmer for 30-40 minutes until the pumpkin has softened
  4. Whilst the soup is cooking, take your bread and cut into small cubes
  5. Add olive oil to a bowl and add the croutons, stirring them well to coat fully, then line up on a baking sheet
  6. Take your Hot Phoenix and grate over the top of the croutons, turning the croutons to coat all sides. Now pop the croutons into the oven at 180oc for 10 mins until golden…keep an eye on them, they brown quickly!
  7. Back to the soup, and when the pumpkin is soft and tender add an extra knob of butter and the chilli flakes and stir through, then blend the soup up with a hand blender to the consistency that you like
  8. Add the soup to a bowl, top with the croutons….and an extra grating of Hot Phoenix, because who can resist a little extra melted cheese!
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