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Halloween Pumpkin Soup

About this recipe
Healthiness : (26 votes)
Difficulty:  4 out of 5 difficulty
Preparation Time: 40 minutes
Cooking Time: 50 minutes
Number of servings: 8
Serving suggestions: Serve with warm crusty bread.
This is a vegetarian recipe


The pumpkin is an autumn staple in many countries. Eerie Pumpkin lanterns are always seen around Halloween on October 31st. Don't waste the flesh, make it into a delicious, healthy soup!
Ingredients
  • 1 large pumpkin, peeled and cut into large chunks (throw away the seeds and fibres inside the pumpkin)
  • 30ml (2 tablespoons) olive oil
  • 1 red chilli, deseeded and finely chopped
  • 1 large onion, peeled and diced
  • knob of butter
  • 3 cloves garlic, peeled and finely chopped
  • 5ml (1 teaspoon) dried ground coriander
  • 5ml (1 teaspoon) ground cumin
  • 2 large carrots, peeled and diced
  • 1 large potato, peeled and diced
  • Vegetable stock
  • large bunch fresh coriander leaves, roughly chopped
  • salt and pepper
  • 1 can coconut milk
Equipment
  • Large Knife
  • Chopping Board
  • Tablespoon
  • Sharp Knife
  • Teaspoon
  • Peeler
  • Measuring Jug
  • Large Bowl
  • Large Baking Tray
  • Pan
  • jug Blender or Hand Blender
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat the oven to 200°C/400°f/Gas Mark 6
  2. Place the pumpkin chunks into a large bowl and drizzle with the olive oil, mix together then tip onto a large baking tray and roast for approx 25 - 30 minutes
  3. Melt the butter in a large pan and gently cook the onion until soft.  Stir from time to time
  4. Add the garlic, chilli, dried coriander and cumin and fry for another minute, stirring often
  5. Stir in the carrots and potato and cover. Leave to sweat on the lowest heat possible for 25 minutes, stirring occasionally
  6. Add the roasted pumpkin
  7. Fill the pan with enough vegetable stock to cover the vegetables and simmer for a further 20 minutes
  8. Season with salt and pepper. Allow the mixture to cool for at least 20 minutes
  9. Using a hand blender or jug blender, blend the soup until smooth
  10. Put the soup back on the heat to warm through and stir in the tin of coconut milk and chopped coriander
Halloween Pumpkin Soup - print view  Halloween Pumpkin Soup - print view

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Comments
There are 4 comments for this recipe.
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Name: Diana 27th September 2013
Hey, don't throw away the seeds! They make a wonderful snack when roasted with cinnamon & sugar or even with just a little salt.
Name: Denysse 21st August 2012
Hey, I love green pumpkins!! Alas, we haven't been to a patch yet this year and considering how many pumpkins I've already bought at the grocery store, I'm not so sure I could convince my husband to make a trip!! Maybe just for photographic purposes
Name: Fiona 21st October 2011
What size can of coconut milk please? The user who supplied the recipe did not specify, so we have done some experimenting. We preferred using a small can 150-200g size and using it like you would use fresh cream- just a drizzle to highlight flavours. However if you like the creamy coconut flavour you can stir in a large tin (approx 400g) and warm to make sure the soup is hot. This does work but I thought it a little rich. Hope this helps. The Cookit Team
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