Halloween is almost here!
The best way to celebrate is by making and eating this delicious pumpkin soup.
Have a happy spooky season!
- 3 cups of any pumpkin of your choice, cubed
- Onion, chopped
- Carrot, cubed
- Bunch of celery, diced
- A spoonful of fresh, chopped ginger
- 1 tablespoon olive oil
- 5 cups vegetable broth or stock (alternatively, simply use 5 cups of water – you may want to add more salt in this case)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup of hazelnut butter*
- Salt and black pepper to taste
- Cook the onion, carrot, celery and ginger at a medium heat for 5-10 minutes.
- Add the pumpkin and cook for another 5 minutes.
- Add the vegetable broth/water and the spices: salt, pepper, cinnamon, nutmeg. Bring to the boil, reduce the heat and cook for another 20 minutes, until the pumpkin is tender.
- Remove from the heat and stir in the hazelnut butter.
- Transfer to a blender and pulse until the soup is smooth. Taste and season as required.
- Serve immediately with a garnish of roasted hazelnuts, spring onions (scallions) and chopped parsley.
- To make hazelnut butter: Lightly roast some hazelnuts – the skin will then peel off easily. Grind half a cup of the roasted hazelnuts, then, in a food processor, blend with a little water until you have a thick, smooth nut butter.
- Need more Halloween recipes? Try this Mexican Bean, Corn and Pumpkin Chili!
For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!
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