on Thursday, 30 October 2014.

Hallowe’en wouldn’t be the same without a carved pumpkin lit in the window ready for little trick or treaters knocking at your door. Put the contents to use by making this warming creamy soup. Go on, dust down your cauldrons and make some magic!


Serves 6





Flesh of a medium sized pumpkin, roughly chopped, seeds removed ( mine weighed 1.8Kg whole)

1 medium onion, chopped

1 large carrot,chopped

1 tsp grd coriander

2 cinnamon sticks

1 large knob of butter

2 large glugs of olive oil

1.2 litres hot vegetable or chicken stock

Splash of single cream, (optional)





Place saucepan on a low to medium heat on the hob.

Melt butter in pan and add olive oil.

Add chopped onion and cook until beginning to soften, 3-5 mins.

Add ground coriander and mix through.

To this add chopped carrot, chopped pumpkin and cinnamon sticks.

Season and mix well.

Place lid on saucepan and cook for 10 mins exactly.

Remove lid and carefully add stock.  Mix well, bring to boil and simmer with lid on for 20-25 mins until pumpkin and carrot are soft.

(Make Spider Onion Garnish as soup is cooking, see instructions below)

Turn off heat, remove cinnamon sticks and puree until smooth using hand blender.  Check seasoning.

Add cream if desired.


The Spider Onion Garnish


1 large onion

1 large glug olive oil



Chop the onion in half, then slice finely into 5mm thick semi circles.

Add oil to a saucepan on hob on medium-high heat.

Fry sliced onion in heated oil until crispy and dark brown in colour. (this won’t take long so keep an eye on them and move around pan with wooden spoon)

Drain on paper towel.

Serve with creamed pumpkin soup as garnish.



Don’t throw the pumpkin seeds away as these can be dried and toasted off for a tasty snack.

Pumpkin has the benefit of being rich in fibre and Vitamin A as well as being low in calories.