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Cheese, Bacon & Leek Pumpkin Soup Recipe

of servings

30 minutes

2 hours

Crisp golden leaves, woolly layers, the scent of bonfires on the air and a toasty fire to warm your toes. Autumn brings with it comfort food galore – warming soups, tasty stews and brightly coloured seasonal produce. This recipe celebrates the pumpkin in its beautifully whole form- bring it out and serve with the lid on top, candles flickering for the big reveal and watch your guests’ faces light up at the spectacle – a proper autumnal feast.  


  • 1 whole Hundredweight (Halloween lantern) variety pumpkin, to fit into an oven
  • 8 carrots peeled and cut into rounds
  • 2 leeks, finely chopped
  • 400g bacon
  • 200g grated cheese
  • 200ml cream
  • 50g Quicke’s Slightly Salted Whey Butter
  • Salt, pepper
  • 1 level tsp icing sugar
  • Rosemary and thyme


  1. Pre-heat the oven to 200°C
  2. Begin by de-seeding the pumpkin. Just as you would when carving your jack-o’-lantern for Halloween, cut a star-shaped lid out of the top, and then scrape out the seeds and strands in the middle, leaving a good edge of pumpkin flesh inside.
  3. Next, begin sweating the veg all together in butter, then add the bacon until it’s cooked.
  4. Mix in the cream, rosemary, thyme and plenty of seasoning including sugar and warm gently.
  5. Pour the bacon, veg and cream mix into the de-seeded pumpkin and stir in most of the grated cheese.
  6. Pop the lid back on and cook for a good two hours (dependent on size, until the flesh of the pumpkin gives to the touch). If you want it extra cheesy, bring it out about 15 minutes before the end and add a good grating of cheese on top so that you get a delicious gooey cheesy layer on the first bite.
  7. Scoop out the pumpkin flesh with a generous helping of the cheesy sauce, serve with a seasonal salad and fresh crusty bread, or cheesey scones

As featured in The Telegraph.

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