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Halloween soup recipe

Halloween soup recipe

159 ratings

This easy Halloween soup is the perfect leftover pumpkin recipe, ideal for the cold nights following Halloween. Stir chunks of pumpkin through spiced olive oil, until softened then add your vegetable stock and blitz to a thick and creamy consistency. The addition of Greek yogurt in our version makes the texture of the soup extra velvety. See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 117 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 x 1kg pumpkin, peeled, de-seeded and cut into chunks
  • 50ml olive oil
  • 2 small onions, finely diced
  • 600ml vegetable stock
  • 100ml low-fat Greek yogurt
  • ½tsp ground nutmeg
  • ½tsp ground ginger
  • a few celery leaves, to garnish (optional)
  • 1 small pumpkin, to garnish
  • salt
  • pepper

Each serving contains

  • Energy

    490kj
    117kcal     6%

  • Fat

    7g 10%

  • Saturates

    2g 8%

  • Sugars

    7g 8%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 10g Protein 4.9g Fibre 2.2g

Method

This easy Halloween soup is the perfect leftover pumpkin recipe, ideal for the cold nights following Halloween. Stir chunks of pumpkin through spiced olive oil, until softened then add your vegetable stock and blitz to a thick and creamy consistency. The addition of Greek yogurt in our version makes the texture of the soup extra velvety.

  1. Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 4-5 minutes until they start to soften. Sprinkle over the ground spices, stir and continue to cook for 1 minute.
  2. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally. Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.
  3. Stir in the Greek yogurt, then purée the soup with a stick blender until smooth; it should be quite thick. Season to taste, then spoon into serving bowls. Garnish with celery leaves (if available) and with a pumpkin on the side.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See all Halloween recipes

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