This easy Halloween soup is the perfect leftover pumpkin recipe, ideal for grey days and chilly evenings, as well as Halloween parties and autumn gatherings. 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.
- 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.
- 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.
- 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.
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