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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Pumpkin.

The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.

See more Recipes from Waitrose



Thai Pumpkin Soup with Basil Cream

Now that pumpkins are in season, why not try this warming soup made from roasted pumpkin, sweet coconut and spicy Thai curry paste.

  • Vegetarian
  • Preparation time:20 minutes
  • Cooking time:40 minutes
  • Total time:1 hour 

Serves: 4 generously


  • 1kg pumpkin or butternut squash, peeled, deseeded and cut into 1cm cubes
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • 4 tsp Bart Red Thai Curry Paste
  • 450ml vegetable stock
  • 400ml can Bart Spices Coconut Milk
  • 142ml pot single cream
  • 20g pack fresh basil, chopped


  1. Preheat the oven to 180°C, gas mark 4. Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.
  2. Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.
  3. Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.
  4. Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

Cook's tips

One of the safest ways to prepare the pumpkin is to cut it in half with a large knife, then remove the seeds and stringy bits with a spoon. Cut the flesh into smaller wedges, then peel. Garnish the soup with strips of fried pumpkin. Reserve a little of the pumpkin flesh and cut into julienne strips, then fry in hot oil for 20-30 seconds until golden.

Roast Pumpkin with Pancetta and Chestnuts

Serves: 4 as a side dish or 2 as a light lunch.


  • Parmesan cheese
  • 5 sprigs of fresh thyme
  • 100g vacuum-packed prepared chestnuts
  • 70g cubed pancetta
  • 200ml chicken stock
  • 1½kg pumpkin


  1. Preheat the oven to 190°C, gas mark 5. Scoop the seeds from a 1½kg pumpkin and cut it into 3cm-thick wedges. Arrange in a large baking dish. Pour over 200ml chicken stock and scatter 70g cubed pancetta, 100g vacuum-packed prepared chestnuts and 5 sprigs of fresh thyme. Roast for 45 minutes or until the pumpkin is soft and the stock is almost completely absorbed. Remove the thyme sprigs and grate over as much Parmesan cheese as you like. Season and serve immediately.

Grilled Scallops with Pumpkin Seed, Chilli and Coriander Sauce

  • Preparation time:10 minutes
  • Cooking time:5 minutes
  • Total time:15 minutes 

Serves: 4


  • 50g pumpkin seeds
  • 1 medium-hot or hot green chilli (jalapeno or serrano), chopped
  • 1 pack fresh coriander
  • 2 garlic cloves
  • 120ml sunflower oil
  • Juice of 1 lime
  • 2 salad onions, trimmed and chopped
  • 2 tbsp finely grated Parmesan
  • Salt
  • 16 cleaned scallops


  1. For the sauce put the pumpkin seeds, chilli, coriander, garlic, oil, lime juice, onions, Parmesan and ½ tsp salt in a food processor and blend to a smooth paste.
  2. Preheat the grill to high. Place the scallops on a baking tray and spoon 1 tbsp of the sauce on to each one.
  3. Grill for 3-4 minutes until the scallops are cooked through, transfer to warmed plates, spoon over any extra sauce from the baking tray, and serve immediately.

Move on to Main Courses

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The above article is part of the features section of called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to written by a number of experienced and new journalists.

It includes both one off articles and also associated regular columns of a more specialist nature such as Healthwise, Gardener's Diary, our regular IT question and answer section called YoucandoIT and there's also 'It could be you' by Maggi Stamp laterlife's counsellor on human relationships. 


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