Carving a pumpkin for Halloween? Using the inside to make Pumpkin soup is a great way to make sure you use the whole of the pumpkin and making sure none of it goes to waste. Making a delicious Pumpkin soup is a great Halloween activity and it contains lots of minerals, fibre and vitamin C!
1 tbsp sunflower oil
3 shallots, chopped
3 garlic cloves, crushed
5cm of ginger, grated
750g pumpkin or squash flesh
2 tsp medium curry powder
400g reduced fat coconut milk
400ml vegetable stock
50g pumpkin seeds
- Heat the oil in a large saucepan and cook the shallots for 3-4 minutes or until they begin to soften, but are not yet brown.
- Add the garlic, ginger and curry powder – cook for a further minute.
- Add the cubed pumpkin, coconut milk and stock. Bring to the boil.
- Reduce the heat to a simmer and cook for 10-12 minutes or until the pumpkin is tender.
- While the soup is cooking, heat a frying pan over a medium heat and add the pumpkin seeds. Stir continuously for 1-2 minutes. Watch them closely as they are easy to burn. Once warm, leave the seeds to cool.
- Allow the soup to cool in the saucepan for a few minutes, then blend until smooth
- Ladle the soup into bowls and serve. Sprinkle the toasted pumpkin seeds on for garnishing.
Did you know?
Pumpkins are often associated with the Halloween celebration. Before people carved pumpkins for Halloweens, they often carved large turnips and potatoes. Pumpkins are so widespread, they grow on every continent except for Antarctica and there are over 45 different types of pumpkins. Most surprisingly, not all of them are orange with many growing in different colours like green, red and yellow. The largest pumpkin ever grown weighed over 1100kg and each pumpkin contains around 500 seeds.