The pumpkin featured in this recipe does not often become a Halloween pumpkin. It has a steely-blue skin, can weigh up to 4kg and belongs into the squash family. The flesh is a colourful rich orange and has a sweet and nutty flavour, which is why Head Chef Jeremy Bloor likes to use these for his soup but you can of course use other pumpkins too. This recipe is part of the #PumpkinRescue.

Crown Prince Pumpkin Soup 


1 small crown prince pumpkin 

1/4 bunch of sage

50ml olive oil

1/2 a clove of garlic

Salt and pepper

400ml vegetable stock

40ml creme fraiche

10ml maple syrup

10ml white balsamic vinegar

Salt and pepper


  1. Preheat the oven to 190°C.
  2. Cut the pumpkin into eight equal size wedges (scoop out any seeds if you haven’t done so already and use for roasted pumpkin seeds). 
  3. Put the wedges on an oven tray skin side down and drizzle with the olive oil. Season with salt and pepper, add the garlic in thin slices and then the sage leaves. 
  4. Cover the oven tray with tin foil and roast in the oven (190°C) for 40min, but check after 25min.
  5. When cooked scoop out the pumpkin flesh into a sauce pan/pot and discard any burnt sage and garlic. 
  6. Add any oily juices left in the pan to the pumpkin flesh and add the hot vegetable stock until soup consistency (may need more or less). 
  7. Add crème fraiche, white balsamic vinegar, maple syrup and seasoning to taste. Blend until smooth.

Sweet Potato ‘Cannelloni’


75g English ricotta
Salt and pepper
1-2 Drop tabasco
Sweet potato slices 1mm on the bread slicer (one slice per serving)


  1. Cook the sweet potato in boiling salted water refresh in ice water store between cling film and olive oil.
  2. Soften the cheese with a fork in a bowl, adjust the seasoning.
  3. Fill the cooked sweet potato slices with the softened cheese and roll up to a cannelloni. 
  4. Garnish soup with it (one cannelloni per person).

Truffle cream


40ml Crème fraiche
1/4 tsp Aged Balsamic vinegar
3 drops of Truffle oil
1/4 tsp Chopped truffle
Salt and pepper


  1. Mix the ingredients together. 
  2. Garnish soup with ½ tea spoon of the mix when ready to serve. 

Optional garnish 

Pumpkin seeds, pumpkin oil, and sautéed chanterelle mushrooms. 

Roasted Pumpkin Seeds 

And don’t throw away those seeds. They are not only tasty with soups and salads and a convenient snack they are also a superfood; very rich in zinc. They also contain plant compounds known as phytosterols, and free-radical scavenging antioxidants, which can give your health an added boost. Find below a recipe to preserve them and make them super tasty. 


  1. To prepare the pumpkin seeds for roasting you have to remove all pumpkin flesh. We would recommend putting all pumpkin seeds into a colander, running them under water and separating the seeds from the stringy stuff which then goes into the compost while the remaining seeds.
  2. When the pumpkin seeds are clean, they can then be simmered. Follow the ratio of 2 cups of water and one tablespoon of salt per ½ cup of pumpkin seeds and then place the seeds and the salt water in a saucepan over a medium heat. 
  3. Simmer the pumpkin seeds in the water for 10 minutes, then drain off the water.
  4. Preheat the oven to 200°C and prepare a baking tray with a baking sheet brushed with olive oil. 
  5. Spread the seeds out evenly in a single layer on the tray and bake at the top of the oven until the seeds begin to brown (5-20min) - the time will depend on the oven and the size of the seeds so keep an eye on the oven to avoid them burning. 
  6. When ready let them cool on a rack before serving or storing so they retain their crunch. Remove shells before eating.

This recipe was kindly donated to the #PumpkinRescue Campaign by Jeremy Bloor, Head Chef at OXO Tower Restaurant.