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Cheese & Marmite Pumpkin Soup

Updated: Oct 10, 2022

A fabulous soup that's full of flavour and delicious taste. Developed for us by the super talented, award winning Gamekeepers Daughter.

The unexpected addition of marmite is a winner - bringing out a lovely umami deeply savoury flavour. This silky smooth pumpkin soup is perfect for entertaining, for added wow factor serve inside a roasted pumpkin with all the extra embellishments ( see below!).


  • 1.5kg orange fleshed pumpkin

  • 2 large onions diced

  • 100 g aged parmesan

  • 50g salted butter

  • 750ml vegetable stock ( bouillon powder )

  • 150ml milk

  • Bunch fresh thyme

  • 1-2tsp marmite

  • rapeseed oil

To embellish

  • Fried shallots ( 2 finely sliced shallots sweated in butter with pinch sea salt for 10minutes)

  • Toasted pumpkin seeds

  • Reserved parmesan

  • Thyme leaves


  1. Preheat oven to 180c fan.Halve your pumpkin, use a spoon to scoop out the seeds. Reserve seeds for garnish later ( see below ) .

  2. Cut into large even wedges , place in a large bowl, toss with 2 tbsp oil and season generously with sea salt flakes. Transfer to 2 large roasting dishes and roast for 30-45 minutes or until tender. When cool enough to handle peel and discard the skins.

  3. Meanwhile in a heavy bottomed pan , heat 1tbsp oil and gently fry the onion over a very low heat for 10 minutes stirring often. Add a knob of butter , 2 tsp thyme leaves and the Parmesan rind. Continue to cook slowly for a further 10 minutes.

  4. Add the roasted pumpkin, stock , milk and plenty of black pepper. Cook on a very low heat for 10 minutes. Remove from the heat , stir in 60g of grated Parmesan and 1 tsp marmite( 2tsp if you’re a marmite fan ). Using a hand blender blitz until smooth.

  5. Serve in bowls or roasted pumpkins , with extra parmesan , the fried shallots and toasted pumpkin seeds.

Toasted pumpkin seeds


  • Seeds reserved from pumpkin

  • Half tsp marmite

  • 1 tsp honey

  • 1 tsp thyme leaves picked


  1. Toast the seeds in a frying pan over a low heat stirring constantly. Add thyme leaves for a few seconds, remove from the heat and stir in the marmite and honey.

  2. Transfer onto a parchment lined baking tray and allow to cool.

A Big thank you to Jess from The Gamekeepers Daughter. To find out more about Jess's fantastic food, forage walks and supper clubs find her here:

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