Hallowe'en Pumpkin Soup
  • (serves 4-6)
  • 1 medium sized Hallowe'en pumpkin*
  • 2 Tbsp vegetable oil
  • 2 large carrots
  • 2 small shallots
  • 2 cloves of garlic
  • ½ tsp ground ginger
  • ¼ tsp ground cinammon
  • 1 litre vegetable stock (check it's gluten free, if needed)
  • 200ml coconut milk
  • salt & pepper
  • a grating of fresh nutmeg (or a sprinkling of ground nutmeg)
  • Our medium sized pumpkin weighed around 2kg, giving us around 800g of scooped out, usable flesh, not including the seeds and the 'goop'.
  1. Cut off the top of your Hallowe'en pumpkin. Scoop out the 'goop' and pumpkin seeds, and either set aside (you can wash, dry and roast the seeds) or discard.
  2. Scrape out as much as you can from the inside of the pumpkin. We find this is easiest with a large, sturdy spoon. You'll need to put a bit of elbow grease in to this. You want to sides of your pumpkin to be around 0.5cm to max 1cm thick.
  3. Peel and chop the carrots (these give the soup a bit colour as well as flavour) and shallots, and add them to a large saucepan together with the pumpkin scrapings, vegetable oil, and ginger. Cook over a medium heat for around 3 minutes, stirring constantly.
  4. Peel and press or finely chop the garlic cloves, and add to the saucepan together with the cinnamon. Cook for another 2 minutes, continuing to stir.
  5. Add the vegetable stock, and leave to cook for around 20 minutes or until the vegetables are soft.
  6. While the soup is cooking, carve a spooky face in to your hollowed out pumpkin!
  7. Take the saucepan off the heat, and puree with a hand blender, being careful not to burn yourself!
  8. Add the coconut milk, season with nutmeg, salt and pepper, and return to the heat to briefly warm through.
  9. Serve with chunks of buttered, (gluten free) bread.
Recipe by The Bear & The Fox at https://www.thebearandthefox.com/2017/10/halloween-pumpkin-soup/