Article by: Fiona

I set up the farm shop with my husband in 2005 to sell our own beef. Since then the shop has grown more than we could ever imagine. We now support hundreds of local suppliers, have changed the way we farm and built a kitchen on site. Nowadays I can be found in all aspects of the business however most of the time I supervise the kitchen and love spending time helping in the shop so I can chat to our customers.

Products Recipes

28 October 2021

Winter Squash

What do you do with your pumpkins?

We sell a lot of squash and pumpkins, especially around Halloween. They are a beautiful addition to our vegetable table and a welcome distraction from the normal root vegetables.

However, did you know that a whopping 10 million pumpkins are grown in the UK? Of those 95% are used at Halloween and then thrown away creating 18,000 tonnes of food waste, or even worse they are put into landfill.

We would love everyone who bought from us to use every part of these delicious winter squash. Our friends at Killduff Farm in East Lothian have teamed up with Sonia Lee to create an array of mouthwatering pumpkin and squash recipes. Our particular favourite is the pumpkin, sweet potato and lentil soup. Find more of their recipes at


- 1 tbsp olive oil
- 1 large onion, diced
- 2 large garlic cloves, crushed
- 1/2 tsp of turmeric
- 2 tsp ground cumin
- 250g pumpkin or a pumpkin squash mix (cooked weight)
- 1 large sweet potato, diced
- 2 handfuls red lentils
- 2 tbsp tomato puree
- 900ml water
- 2 tbsp vegetable bouillon
- salt and pepper to taste


1. Heat the oven to 190C | 180C fan | gas 5.
2. In this recipe, it is best to roast the pumpkin first, to release its sweet flavour. Simply cut the pumpkin in half, scoop out the seeds (save for later, see below) then cut again into quarters. Lightly brush with olive oil, place on a baking tray and roast for approximately 30 – 40 minutes, until soft. Remove from the oven and cool.
3. Once cooled, remove the skin and use the flesh only in this recipe. If using the leftover pulp from carving, roast it on a baking sheet lined with tin foil and brush with a little olive oil to prevent sticking.
4. While the pumpkin is roasting, put a large pan on a medium heat, add the olive oil and soften the onion until translucent.
5. Add in the crushed garlic, cumin and turmeric and toss in the onion for a couple of minutes to help release the spice oils.
6. Add the diced sweet potato, lentils, tomato, water, vegetable bouillon, salt and pepper to the pan and bring to the boil. Simmer until the vegetables are tender, about 15 minutes.
7. Add in the cooked roasted pumpkin flesh and blend the soup with a hand-held blender or liquidiser, until smooth.
8. Serve hot with fresh crusty bread, a dollop of natural yoghurt and sprinkling of roasted pumpkin seeds. Delicious & nutritious!

Roasted Pumpkin Seeds
Rinse the pumpkin seeds, discarding the stringy pumpkin pulp and dry. Sprinkle the seeds with a little olive oil, add your favourite seasoning, then roast flat on a tray at 190C, for about 15 minutes until crunchy but not burnt. These are delicious as a nutritious snack or added to soups and salads.

Did you know?
The list of pumpkin health benefits is long. Potassium works with sodium to help the body’s water balance and in turn, helps mange blood pressure. Pumpkins are full of vitamin A, vital for healthy eyes. Additionally, their high fibre content is excellent for gut health and the digestive system. The addition of sweet potato and lentil gives the soup extra nutrient value as well as an extended depth of texture and flavour.

Top Tip!
This soup freezes well, so it’s perfect for batch cooking

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