Squash Soup with Parsley and Black Truffle Oil

Preparation: 10 minutes / Cooking: 60 minutes


  • 2 pumpkins (approx 3 pounds
  • 2tbsp olive oil
  • 2 medium red onions, diced
  • 1 stick celery, chopped
  • 2 cloves garlic, crushed
  • 2 pounds mixed squash, de-seeded and chopped
  • salt
  • 3 1/2 cups stock
  • 2 tbsp TruffleHunter Black Truffle Oil
  • Chopped parsley and fresh cream, to garnish


  1. Set the oven to 400 F. Cut the top off the pumpkin and using a spoon hollow out the centre, removing the seeds. Brush with olive oil and season generously. Roast for 35 minutes, until the pumpkin is cooked but holding its shape. Carefully remove any liquid with a large spoon.
  2. Heat the olive oil, adding the onions, celery and garlic. Allow to sweat until softened. Add the chopped pumpkin pieces, season generously with salt and cook slowly over a gentle heat for approx. 10 minutes.
  3. Once the squash has started to soften, add the stock. Cover with a lid and simmer over a gentle heat for 15 minutes. Blend until smooth and stir in the TruffleHunter Black Truffle Oil. Serve in the roasted pumpkin, topping with the parsley, cream and a dash of TruffleHunter Black Truffle Oil