Halloween Pumpkin Soup

Following on from my recent Halloween party planning blog post, here's a great pumpkin recipe, perfect for Halloween. I know it's early for Halloween recipes but with pumpkins being in season it's worth sharing this recipe now so you can be enjoying it now!

Once you've carved your Jack O' Lantern, there's always the question of what to do with the remaining pumpkin. Look no further! Keith Goddard is a chef and caterer who has trained in many Michelin starred restaurants and he has come up with this amazing pumpkin soup recipe. It's worth buying extra pumpkins so you can make lots of it!


1 medium pumpkin
1 teaspoon of coconut oil
pinch of dried chilli
pinch of cinnamon
1 clove of garlic (crushed)
small sprig of thyme
1 litre of chicken stock
salt and pepper to taste


- Preheat oven to 180C
- Skin and dice the pumpkin
- Place in a bowl and add the coconut oil, dried chilli, cinnamon, crushed garlic and sprig of thyme
- Place ingredients in tinfoil, then wrap to make a parcel
- Bake in the oven for 40 minutes, until soft
- Empty all the ingredients into a blender and blend until smooth
- Heat the chicken stock
- Add the chicken stock to the blender and blend until you achieve your desired consistency
- Season with salt and pepper to taste


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