For the first ever time yesterday, I carved a pumpkin! It’s not a masterpiece, but I was still pretty chuffed with my beginner effort!

Bella, my three year old, absolutely loved it too, so I’m going to make carving a pumpkin a yearly tradition and let the children help me as they grow older.

Not wanting to waste the insides I scooped out, I decided to make some pumpkin soup.  Bella excitedly chanted ‘pumpkin pie, pumpkin pie’ as this is a story from Peppa Pig!  Not being a pie maker, but instead a pretty awesome soup maker, I convinced her otherwise!

Pumpkin soup will also be a yearly tradition for us at Halloween!  It's better than wasting the pumpkin flesh.

We supped away at this delicious soup whilst enjoying the flickering glow of our freshly carved pumpkin head.  It was quite a magical halloweeny themed dinner (or pumpkin party as Bella called it) and I look forward to enjoying this moment each and every year from now on!

If you want to make the delicious spicy pumpkin soup I made, then read on.  It's a really quick and easy way to make a delicious warming, hearty soup with spice.

Quick and easy spiced pumpkin soup recipe (suitable for vegans)

This soup recipe is so easy to make.  You could faff around with roasting the pumpkin and all that, but I like to keep cooking as straightforward as possible and as this was going to make a puree soup, it's a lot easier to just boil all the veg and then puree once they are soft enough.  That's what makes this pumpkin soup recipe so quick and easy.

I'll share the quick and easy version first, for a puree style soup, but if you have time to faff with making it extra delicious or trying some variations, I'll share some tips for these at the end too.

Super Easy Pumpkin Soup INGREDIENTS

• As much of the flesh and pulp as you can scoop out of an uncooked smallish pumpkin!
• 2 parsnips
• 2 carrots
• ½ white onion
• 1 sweet potato
• A spoonful of stock powder
• A sprinkle of cinnamon powder
• A small piece of ginger (approx 1x1cm)
• A sprinkle of chillis if you dare! (Add these to the bowls at the end if you have little people to feed)

Nutritional Benefits of Pumpkin Soup: Pumpkin is packed with beta-carotene, a powerful antioxidant that converts to vitamin A in the body, supporting immune health and vision. Combined with parsnips and carrots, this soup is high in fibre and vitamins, making it a nourishing option for cosy autumn dinners.

Super Easy Pumpkin Soup METHOD

1. Peel and chunkily chop all the veg and add to a pan. 
2. Cover with water – enough so the veg are just covered. 
3. Add the ginger, cinnamon, stock and mix in until the stock is dissolved. 
4. Bring to the boil. 
5. Turn heat down, add lid and simmer for around one hour until everything is super mushy and smells delicious. 
6. Carefully pour into a heat resistant blender jug and blend until smooth, or if you have a soup maker then even better! (Add more hot water if you want to reduce the thickness)
7. Best served with chunky slices of warm homemade wholemeal bread (I make ours with four ingredients, simply water, wholemeal bread flour, butter and yeast and it’s super tasty with no sugar or nasties)
8. Enjoy!

Serving Suggestions: Pair your pumpkin soup with a side of warm, crusty wholemeal bread for a hearty meal, or sprinkle roasted pumpkin seeds on top for an added crunch. For extra flair, drizzle a little coconut cream in a spiral for a café-style look before serving.

Storing Your Pumpkin Soup: If you have leftovers, let the soup cool before storing it in the fridge for up to three days or freeze for up to three months. Just reheat on the hob until piping hot, adding a splash of water or coconut milk if it thickens. Perfect for quick, comforting meals on busy evenings!

Got More Time? Additional Tips for Extra Flavour

If you have a little more time and want to enhance the flavours, try these optional steps before following the main method:

1. Sauté the Onions and Ginger: Start by heating a small amount of olive oil or coconut oil in the soup pot. Add the chopped onion and ginger, and cook on medium heat for about 5 minutes until they soften and turn golden. This will add a richer, slightly sweet base to the soup.

2. Roast the Pumpkin and Parsnips: For a deeper, roasted flavour, place the pumpkin and parsnip chunks on a baking tray with a drizzle of oil. Roast them in the oven at 200°C (180°C fan) for 20-25 minutes or until they start to caramelise. Then add the roasted vegetables to the pot and continue with the recipe.

3. Add Fresh Herbs or Spices: For an extra depth of flavour, add fresh thyme, rosemary, or a pinch of nutmeg along with the cinnamon and stock powder. These herbs and spices pair well with the autumnal flavours of pumpkin and parsnip.

4. Finish with a Splash of Coconut Milk: After blending, add a small splash of coconut milk to the soup. This will give it an extra creamy texture and a hint of sweetness while keeping it dairy-free and vegan-friendly.

More Recipe Variations

If you want to experiment to create different flavours, give these a go:

• Sweet and Spicy Pumpkin Soup: Add a pinch of brown sugar or maple syrup for a touch of sweetness that balances the spice.
• Extra Veggie Pumpkin Soup: Toss in a few chopped courgettes or bell peppers to add more depth to the soup.
• Classic Creamy Pumpkin Soup: Stir in a tablespoon of vegan cream cheese or a splash of plant-based cream after blending for a truly creamy texture.

 

Final thoughts

Making this pumpkin soup is so simple, but still full of comforting autumnal flavours and colours! Not only was it a great way to use up all that fresh pumpkin flesh, but Bella and I have found a fun new tradition with our homemade pumpkin soup. The parsnips add an earthy depth that pairs perfectly with the pumpkin, and the gentle spices make it ideal for cosy nights by a Jack-o-lantern.

If you’ve got a soup maker, I definitely recommend giving this pumpkin soup recipe a try.  And if you don't, you can make it in a pan like I did and use a hand blender or heat resistant belnder jug to get a super smooth texture (perfect for three year olds too!). Or go wild and make a chunky veg version if you don't have a way to blend.

It’s quick, easy, and a great way to make the most out of Halloween! You’ll find this pumpkin soup brings all the best autumn flavours together, and it’s now a yearly tradition we’re looking forward to every Halloween.