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Chorizo and Cheese Pancakes


200g WYKE FARMS Mature Somerset Cheddar

1 kg pumpkin

2 shallots

75 g ginger

a few sprigs of fresh herbs , such as chives, mint

extra virgin olive oil

1 litre organic vegetable stock

125 ml coconut milk , plus extra to serve

½ tablespoon chilli powder

1 lime


Preheat oven to 375℉ (190℃).

Butter a baking sheet.

Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 tablespoon melted butter.

Replace top and place pumpkin on baking sheet.

Bake 45 minutes or until tender when pierced with a fork.

The pumpkin should be a bit droopy but still hold its shape well.

Meanwhile, melt about 2 tablespoon butter in a big saucepan.

Add onion, carrots, celery.

Sauté until soft, about 10 mins.

Add broth, garlic, salt, pepper and nutmeg.

Cover and simmer 20 minutes.

Cool slightly.

Purée vegetable mixture in 2 or 3 batches in a blender or food processor.

Put back in saucepan; stir in the cream.

Sprinkle with parsley.

Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving.

The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings.

Our Cheeses

  • 100-Green

    All our cheese is made using 100% green energy