Spicy, fruity, pumpkin soup recipe: for Halloween

October 30, 2016 9:20 am Published by Leave your thoughts

Halloween gets tackier every year. Here at Naturally Good Food, we like to take things back to basics – and that goes for our Halloween food too! Here’s a great recipe for a fruity, spicy pumpkin soup, with the addition of coconut milk to make it silky smooth. Make sure you buy a pumpkin (or squash) that’s suitable for cooking, rather than carving. Even better, buy some little squashes too, scoop out the flesh and add to this recipe, then serve the soup inside the pumpkin-skin bowls. This recipe serves four witches.


1 large pumpkin or equivalent in small pumpkins and squashes

2 eating apples, peeled and chopped

2 tbsp oil

1 onion, chopped

Clove garlic, chopped

½ inch root ginger, grated

1 red chilli, deseeded and chopped

2 tsp curry powder

Pint vegetable stock

Salt and pepper

Tin coconut milk


Scoop out the flesh from your pumpkin and roast in the oven. Over a low heat, saute the clove of garlic, chopped onion, root ginger and red chilli in the oil. When softened, stir in the curry powder, then add the pumpkin and the chopped apple and saute for a couple of minutes more. Add the stock and seasoning and simmer gently for about 20 minutes (topping up with more water as required), then pour in the coconut milk. Puree to the required consistency and season again as required.



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This post was written by Yzanne

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