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Fri 14 Dec


Spice up your weekend

As the winter nights draw in, what could be better than a hearty soup, that draws in all of the flavours of the season! A recipe courtesy of Camden Market trader Ladle, lazy bones can pick this soup up from their horse box in Middle Yard.

However, for those feeling more adventurous, why not take a stroll to our newest trader, The Camden Grocer and pick up all of the fresh, organic veg needed to make this delicious soup yourself (plus a loaf of freshly baked bread to mop it up with)!

Ladle’s 'The Orange Ones' Soup

A chunky five orange vegetable blend with hints of cinnamon, nutmeg and clove.

Ingredients (4 servings):

Butter – 50 g

Onion (chopped) – 150 g

Ginger (chopped) – 15 g

Garlic (chopped) – 2 cloves

Pumpkin (cubed) – 300 g

Acorn Squash (cubed) – 300 g

Butternut Squash (cubed) – 300 g

Sweet potato (cubed) – 150 g

Carrot (cubed) – 150 g

Salt – 1 ½ tsp

Tomato pulp – 80 g

Palm sugar – 15 g

Double cream – 100 g

Ladle’s 'The Orange Ones' spice mix (see below) – 1 ¼ tsp

Prepare Ladle’s 'The Orange Ones' spice mix:

Ground clove – 1 tsp

Chili powder – 2 tsp

Nutmeg – 4 tsp

Cinnamon – 4 tsp

All spice – 5 tsp

Cooking method:

• In a pot, melt the butter and add the onion, frying on a medium heat.

• Add the ginger, garlic and carrot, one teaspoon of the spice mix, ½ tsp and ⅓ of other orange vegetables. Stir for 1 minute.

• Stir in the tomato pulp, add one litre of water and bring to the boil over high heat.

• Once boiling, lower the heat to a simmer and cook for 40 minutes.

• Turn the heat off and allow the soup to cool before using a blender to get create an almost smooth consistency.

• Add the remaining ⅔ of the orange vegetables and bring to a boil.

• Cook on a low heat for another hour.

• Add the palm sugar, double cream, one teaspoon of salt, the remaining spice mix and stir.

• Serve with a slice of pumpkin seed bread.

Or if you're even lazier than normal, head down to Middle Yard and stuff yourself with Ladle - no recipe needed!