Recipes‎ > ‎

Pattipan squash soup

I brought this soup to the polytunnel cleaning day. I still had a large pattipan squash from months ago (it kept really well in the garage). I felt intimidated by the size and bland look of it, but it worked well in this soup. Other squashes or pumpkins should be fine too.


1 large pattipan squash, peeled, deseeded and chopped
6 leeks, cleaned and chopped with green parts
3 garlic cloves
1 or 2 inches fresh ginger, finely grated
4 carrots, grated
½ ­1 tsp ground cloves
Small bunch fresh coriander, washed and chopped


  1. Gently fry the squash in oil in a heavy based pan until it for 5 minutes, stirring occasionally.
  2. Add the leeks and fry and stir till nearly soft.
  3. Add garlic, ginger and carrots and fry for another minute.
  4. Add stock and ground cloves, simmer till all vegetables are soft.
  5. Blend if you like.
  6. Serve with fresh coriander sprinkled on top.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)