It's nearly our favourite time of year, Halloween, and to celebrate, we've created a fun recipe for Halloween pumpkin soup.

  • 60 mins
  • 6 (double ingredients for 12)
  • Easy
Halloween marks the beginning of winter. The clocks have gone back, catapulting us into early darkness, then comes the opportunity for bonfires. Halloween parties are, of necessity, informal, and often outside; and they can be family parties, with mixed age groups – for us, the best of all get-togethers.


  • 3 onions, skinned and chopped
  • Approx 1lb/450g pumpkin flesh
  • 3 tablespoons olive oil
  • 2in/4cm piece of root ginger, skin pared off and the ginger diced
  • 1 teaspoon salt, about 25 grinds of black pepper, a good grating of nutmeg
  • 1 red chilli, sliced, seeds removed from inside and the chilli chopped – optional, you will know your children and your guests, and just leave out the chilli if in doubt
  • 1 fat clove of garlic, skinned and chopped
  • 11/2 pints/900ml stock, either chicken, vegetable or a stock substitute such as Marigold powder made up with boiling water
  • 2 tablespoons finely chopped parsley and snipped chives, to stir through the soup just before serving


Halloween pumpkin soup

Halloween party food must be quick and comforting, and a thick, sustaining soup is almost essential. It can be served in a large, scooped-out pumpkin, and ladled into mugs, so it seems appropriate to use the pumpkin flesh as its basis.

1. Put the chopped onions and pumpkin flesh on a large non-stick roasting tin and mix in the olive oil.

2. Spread the vegetables evenly over the base of the tin. Scatter the salt over and season with black pepper and nutmeg, and the sliced chilli if you are including it.

3. Roast, in a hot oven, 200C/400F/Gas Mark 6, for 20 minutes.

4. Then shuffle the contents of the roasting tin, spread evenly once more and continue the roasting for a further 20-25 minutes.

5. Scrape the roasted pumpkin and onions into a large saucepan and add the garlic and the stock. Bring the liquid to a simmer, and cook gently for five minutes.

6. Cool, liquidise till smooth, and reheat the soup in a clean pan. Taste, and add more salt if you think it is needed.

7. Just before serving, stir the finely chopped parsley and snipped chives through the soup. Serve in mugs.

Top Tip: Whole pumpkins can be stored at room temperature for one month or refrigerated for up to three months

• READ MORE: Tom Kitchin’s spookily fun Halloween recipes for kids

• READ MORE: The best uses and recipes for left over pumpkins this Halloween

Halloween pumpkin soup


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