Halloween Soup

Make the most out of your pumpkin flesh with this handy soup recipe. It uses the spices and veg you might already have in your kitchen.

Prep time: 7 minutes

Cook time: 30 minutes

Servings: 2 people


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.



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