Yes, the featured photo is the pumpkin I carved today. I’m hella proud, it took me a good hour to finish that masterpiece.
Anyway, every year we waste the innards of the pumpkins we carve, so I thought I’d make soup with the bits of pumpkin I cut off in the making of my beautiful Jack Skellington pumpkin, and it was lovely! I did have to get a little tiny pumpkin as well because I was frightened of running out, and I did use that, so it might be worth making this if maybe your family is making two jack-o-lanterns this year, or you’ve bought a pumpkin specifically to cook with? Either way, this soup was lovely, and really comforting on this freezing cold evening!
Please send me photos of your carved pumpkins! I’m super proud of mine and I’d love to see yours to get me into the Halloween spirit :)
Happy Halloween everyone!
100g of pumpkin flesh (not the stringy stuff or the seeds)
150ml of boiling water
One veggie stock cube
50ml of vegan cream or natural soy yoghurt
Whatever spices you fancy adding (I used half a teaspoon each of paprika and cinnamon, and lots of salt)
A little oil
- Cut the pumpkin into bits, cover in oil and roast for 30 minutes until soft and golden.
- Put all of the ingredients into a blender and blend, blend, blend until smooth and orange-y. Transfer to a hob and heat gently until piping hot all the way through – serve with crusty bread.