A winter warmer from Alton Towers Resort

23 Nov 2015

As the cold weather has now arrived, we thought we would share this lovely winter warmer recipe from Alton Towers Resort Executive Head Chef, Dan Wilbraham. Take a look and enjoy this Roasted Pumpkin and Squash Soup, Chilli Spiced Crème Fraiche. A great soup for those cold, wintery nights!

Alton Towers Resort Executive Head Chef


Ingredients (serves a family of four)

1 small pumpkin

1 butternut squash

1 medium red onion

1 medium white onion

3 vegetable stock cubes

Salt and pepper to taste

1 small red or green chilli

Crème Fraiche

Pinch of Nutmeg



Pre heat the oven to 185°C Gas mark 4/5

Remove the stork and base from the pumpkin and squash

Carefully cut the squash length ways to create four long quarters

Halve the pumpkin twice to create four quarters

Using a knife carefully remove the seeds and stringy flesh, there is no need to remove the skin

Peel both onions and cut in half and half again

Top and tail the small chilli slice in half length ways and cut into the smallest dice you can, set aside


Place all the vegetables on a large baking tray and drizzle with a healthy glug of olive oil, seasoning with rock salt and cracked black pepper.

Roast in the oven for 50-60 mins (or until golden and soft) reducing the oven temperature to 150°C Gas 2/3 after 25 mins


Whilst the vegetable are roasting prepare the three vegetable stock cubes with three pints of boiling water, mix well and set aside

Combine the diced chilli with the crème fraiche and refrigerate.


Remove the now soft, golden vegetables from the oven and allow to cool for five minutes using a spoon remove the flesh from the pumpkin and squash and add to a food processor disposing of the skin, add the two onions and begin to blitz, slowly add the stock until you get to the desired thickness (all of the stock may not be needed)

Take extra care as the contents will be hot and depending on the size of the processor this may need to be done in two batches

Once the mixture is smooth add to a large saucepan and gentle simmer until hot enough to eat. Add more salt and pepper to taste if required

Serve in a large bowl adding a small teaspoon dollop of the crème fraiche and chilli mix and pinch of nutmeg. A large chunk of buttered crusty bread would be ideal.


We hope you enjoy and do let share your photos with us @meetstaffs on Twitter or meetinstaffs on Facebook.

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