• 1 pumpkin
  • 1 onion, diced
  • 1 large potato
  • 1 bay leaf
  • 1 small chilli
  • 2 cloves garlic
  • 1tsp curry powder
  • 500ml chicken/vegetable stock
  • Glug of Pumpkin Ale
  • Swirl of double cream


Take the cubed flesh of one pumpkin, a large potato and a bay leaf, simmer until tender and drain. Chop an onion, a small chilli and two garlic cloves and sweat with 1tsp of curry powder. Mix cooked pumpkin mixture, 500ml of stock (chicken or vegetable) and a good glug of Badger Pumpkin Ale, simmer and season to taste. Blend to a smooth consistency, add a swirl of double cream and serve.