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Spiced Pumpkin Soup


  • 200ml PureOaty oat drink
  • 1 x veggie stock cube
  • Half an onion
  • A stick of celery
  • 2 x garlic cloves
  • ¼ of a Crown Prince squash 
  • 1 tablespoon of garam massala
  • A dash of olive oil
  • A pinch of salt & pepper



Chop your onion, squash celery and garlic cloves and place into an oven dish and add a good dash of olive oil. Cook at 170c/150c fan/gas mark 2 for fifteen minutes.


Whilst the above are in the oven also bake your 2 tablespoons of pumpkin seeds in a separate oven dish for 4 minutes. Set to one side.


Blend the oven-roasted ingredients with 200ml PureOaty, 1 veggie stock cube, 1 tablespoon of garam masala and a pinch of salt & pepper until smooth.


To serve, warm your soup on the hob and pour into a bowl. Top with your pumpkin seeds and a dash of oil.