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 Pumpkin, Celeriac & Chilli Soup

400g pumpkin, peeled & diced
400g celeriac, peeled & diced
100g split red lentils
1 clove garlic, finely chopped
1 medium onion, finely chopped
1.5l Vegetable stock
1 or 2 dried chilies
2 tbls of Olive Oil


Sauté the onions in some olive oil for a few minutes until translucent but not brown.
Add the garlic and sauté for a minute or so.
Add the pumpkin and celeriac and stir over a high heat for a few minutes to infuse the flavours.
Add the stock and lentils and cook for a half hour or so until the lentils, pumpkin and celeriac are cooked.
Blend to your desired texture. Season with Salt and Pepper and it’s ready to go.
garnish this with toasted chilli pumpkin seeds and, if you have some, crème fraiche.

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