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Halloween Pumpkin Soup

This recipe is in categories Healthy eating, Main courses, Soups and Sauces, Starters, Vegetarian,
About this recipe:
Difficulty: 4
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!


Making and cooking it
  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