Trick or Treat Spicy Pumpkin Halloween Soup

21 Oct 2015

The end of October is fast approaching which means that it’s almost that time of the year again, Halloween!

The end of October is fast approaching which means that it’s almost that time of the year again, Halloween! We are lucky enough to have some amazing pumpkins growing in the Stoke Park Vegetable Garden so we have been experimenting with some super speedy recipes for you. Once the kids have carved (and the adults too) it’s time to use the left-over flesh to create something yummy to eat.

With the weather being colder and Halloween being hectic, we have decided to share a simple Spicy Pumpkin Soup recipe with you, if you’re feeling a bit wicked this Halloween, add some larger chunks of fresh Chilli at the end and see if your guests get the trick (a larger piece of Chilli) or a treat (delicious tasting soup!)

Ingredients:

  • 4tbsp x Oil
  • 1tbsp x Butter
  • 2 x Onions
  • 2 x Garlic Cloves
  • 4 x Chillies
  • A few Sprigs of Rosemary
  • 1kg x Pumpkin Flesh
  • 600ml x Vegetable Stock
  • 150ml x Orange Juice
  • Handful of Pumpkin Seeds

Method:

  1. Toss the Pumpkin Seeds in melted Butter and arrange in a single layer on a baking tray, place them into the oven until they are golden brown (roughly 45mins)
  2. Slice the Pumpkin flesh into chunks and place on a baking tray with some Oil, seasoning, a few sprigs of Rosemary and roast in the oven until softened.
  3. Fry finely diced Onion, Garlic and Chillies with 2tbsp of Oil in the bottom of a deep soup pan.
  4. Once softened, add the roasted Pumpkin to the pan and cover with Vegetable Stock.
  5. Using a hand blender, blitz the Soup until a smooth texture has been achieved.
  6. Add the Orange Juice to the soup and stir until completely mixed in; it will bring out the Pumpkin flavour and sweeten the soup.
  7. Season to taste and serve hot in deep bowls and decorated with toasted Pumpkin Seeds.

Bake or buy some delicious bread, dunk in the soup and enjoy your speedy Halloween meal!