We are a leading supplier of pumpkins throughout the UK to wholesale and retail distributors including major supermarkets, garden centres, farm shops and events like weddings, Halloween and pumpkin-themed parks and attractions. Our pumpkins are planted in June and handpicked from our fields in September when they are washed, checked and organised into different sizes and varieties and housed in our cold storage warehouse ready for distribution. Transported or collected in cardboard palletainers or wooden boxes.
(Wooden boxes must be returned)
GET IN TOUCH
We’d be delighted to support you with all of your asparagus needs!
Call Pete Davey 07778 298594 or email hello@sladefarmrogate.com
PUMPKINS OF ANY SIZE OR MIX
In June we plant 25 different varieties of pumpkin, gourds and squash and then in September they are individually handpicked from our fields and carefully stored.
If you are a garden centre, supermarket, farm shop or are holding a Halloween or pumpkin attraction or have a one-off wedding and are looking for wholesale pumpkins and squashes, then we can help.
Just a few of the varieties we grow:
Giant, Monsters, Munchkins (Orange & White), Jill Be Little, Goose Bumps,, Knuckleheads, Snow Ball, Polar Bear, Casperita, Onion Squash, Crown Prince, Harlequin, Celebrations.
PUMPKIN SOUP RECIPE
Ingredients
2 tbsp olive oil
2 onions finely chopped
1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
For the croutons
2 tbsp olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds
To Serve
A handful of chopped coriander
METHOD
Serves: 6 people
Preparation Time: 25 mins
Step 1 Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Step 2 Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Step 3 Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Step 4 Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender or an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
Step 5 To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
Step 6 Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
Step 7 Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
Step 8 Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds, a handful of chopped coriander and drizzled with more olive oil, if you want.
