Spicy Pumpkin & Coconut Soup

Pumpkin carving has got to be one of our favourite Halloween traditions, but we know far to often, pumpkins are carved and the guts thrown away. Make sure you save everything you take out (minus the skin), as this recipe below is simply divine. The seeds from two pumpkins will be enough to add to salads and the likes for weeks to come.

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

– ‘Guts’ from 2 Large Pumpkins / Squash
– 2 Onions, roughly chopped
– 1 Tin of Coconut Milk
– 700ml Veg Stock
– 1tbsp Butter (or vegan alternative)
– Pumpkin Seeds
– Chili Flakes (adjust accordingly)
– Chilli Powder (adjust accordingly)
– 2tbsp Olive Oil
– Salt and Pepper for Seasoning

1. Carve Pumpkins into whatever spooky face you want, saving all guts, seeds and flesh
2. Separate seeds from the guts and set to one side
3. Place the butter in a large pan and set to medium – high heat
3. Add the onions and stir for 5 mins, making sure they don’t burn
4. Once the onions are translucent, add pumpkin guts (or squash), chili and veg stock
5. Reduce the heat to low-medium, cover with a lid and simmer for 25 minutes
6. Whilst the soup is cooking, pour olive oil in a separate pan on a medium heat and add pumpkin seeds. Stir regularly for 15 minutes, before adding a little salt in the last few mins
7. To check that the soup is ready, push a sharp knife through pumpkin/squash. It should feel nice and soft
8. Pour soup into a blender (you may need to split this if your blender isn’t big enough)
9. Once you’re happy with the consistency, pour the soup back into the pan, bring to a boil and add coconut milk
10. Serve in pumpkin / squash, topped with pumpkin seeds