Are you trick or treating for Halloween tonight? Before setting off why not pour yourself a bowl of my pumpkin pear and ginger soup. This Autumnal spiced soup will prepare you for the night ahead as well as leaving some space for the chocolate and sweet haul which is likely be demolished along the way.
This soup would be perfect to serve to a hungry group of children and parents – a great way to feed a Halloween crowd without too much effort. Maybe you could serve it with a few sausage mummies and some bone shaped bread rolls or witches fingers bread sticks.
Over the past few years, I have loved experimenting with pumpkin in many sweet and savoury dishes. It makes the most amazing muffins, breads, curries and pies. Foe truly tasty pumpkins, it’s definitely worth headign to one of the local markets or farm shops who often stock the best varieties for eating.
For more tasty Halloween/Bonfire night soup ideas take a look below:
Green goblin Halloween spinach soup – My Fussy Eater
Spooky Halloween soup ideas – Eats Amazing
Pumpkin soup with chestnuts & honey – Proper Foodie
Halloween blood soup – Eat Your Veg
Spiced pumpkin, carrot & sweet potato soup – Fuss Free Flavours
Spooky carrot soup – Jo’s Kitchen
Roasted pumpkin soup with fried sage & white truffle oil – Elizabeth’s Kitchen Diary
Easy butternut squash soup with bacon brittle – Kavey Eats
Pumpkin Pear and Ginger Soup
- 2 tbsp olive oil
- 1 onion roughly chopped
- 1 leek chopped roughly
- 2 inch piece of Ginger peeled and finely chopped
- 1 tsp freshly chopped rosemary
- 1 small pumpkin peeled de-seeded and cut into cubes
- 2 pears peeled de-seeded and cut into chunks
- 1 tsp turmeric
- A pinch of dried chilli flakes
- 600 ml vegetable stock
- Freshly chopped rosemary for garnish
- Fry the onion and leek in the olive oil in a large saucepan for 5 minutes over a medium heat
- Add in the prepared pumpkin, pear, turmeric, chilli , rosemary and ginger and fry for a couple more minutes.
- Pour in the prepared vegetable stock ( cubes or powder are fine).
- Bring to the boil then simmer for 20 -30minutes.
- Remove from the heat and blend the soup into a smooth purée.
- Return to the heat to warm through before serving.
- Garnish wth a little more freshly chopped rosemary and some croutons
If you can't find a fresh pumpkin then you could substitute butternut squash. The soup keeps well in the fridge for up to 5 days. Alternatively you could freeze some for a later date.