Halloween Pumpkin Soup Recipe

Pumpkin Soup Recipe

Halloween Pumpkin Soup Recipe

Course Soup, vegetarian
Servings 4 /6


  • Tin foil
  • Heavy based pan
  • Blender


  • 1 kilo pumpkin deseeded
  • 25 g unsalted butter
  • 380 ml whole milk
  • 750 ml vegetable stock
  • 1 garlic clove chopped finely
  • 2 large onions chopped finely
  • 1 red chilli chopped finely
  • sale & pepper to taste


  • Preheat oven to 200 C / Gas mark 6. Place the pumpkin flesh side down on a large baking sheet. Cover with foil and cook on the middle shelf for around 1 hour. Remove from the oven and scoop the flesh off the pumpkin and put to one side.
  • In a large pan, melt the butter and saute the onions, red chilli and garlic until nice and soft. Add the cooked pumpkin flesh, stock and seasoning.
  • When the soup mixture is cooked blend using a hand blender until nice and smooth.
  • Warm the milk in a separate pan, but do not boil. Then stir into the soup gently.
  • Serve at once or put aside and gently reheat when ready to eat.