Do you have a Halloween pumpkin at home that you’d like to make the most of? Let it be more than just a pretty decoration! Use the pumpkin flesh to make a warming, hearty pumpkin soup, and turn the seeds into a tasty, crunchy snack. Here, we’re sharing easy recipes for pumpkin soup, tips on roasting pumpkin seeds, and advice on how to cut open your pumpkin safely.
Can you make pumpkin soup from a Halloween pumpkin?
Yes, you can make pumpkin soup from a Halloween pumpkin, as long as it’s fresh and an edible variety! Halloween pumpkins often have a milder flavour and contain more water than, for example, butternut squash. Roasting the pumpkin flesh in the oven gives the soup a richer flavour and natural sweetness.
How much flesh you get depends on the size of the pumpkin and how much you can cut away while carving it. Our recipes use about 400 g of pumpkin flesh, but you can adjust the quantities depending on how much you get. Start with a little stock, then gradually add more until the soup reaches your desired consistency.
PLEASE NOTE! Be sure to use a fresh, edible pumpkin and save the flesh and seeds when you scoop it out. Don’t use pumpkins that have already been carved into lanterns, pumpkins that taste bitter, or ornamental pumpkins that aren’t intended to be eaten.
How to cut and scoop out a Halloween pumpkin safely
A large Halloween pumpkin can be hard and slippery to handle. With the right kitchen tools and a little patience, it’s easier to carve your pumpkin into a lantern.
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Create a stable work surface. Place the pumpkin on a sturdy chopping board with a damp dishcloth underneath to stop it from slipping. Make sure the outside of the pumpkin is clean and dry, and position it as securely as possible before you start cutting.
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Use the right knife. Choose a sharp, sturdy kitchen knife to cut a lid out of the top. Work slowly and avoid applying force if the knife gets stuck.
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Scoop out the pumpkin. Use a large spoon to remove the seeds and stringy pulp. Set the seeds aside so you can roast them later.
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Save the flesh. Carefully cut some of the firm flesh away from the inside using a suitable tool. Leave the walls thick enough to help the pumpkin keep its shape when you carve your Halloween lantern.
Tip! Save the edible flesh as soon as you prepare the pumpkin. That way, you can make pumpkin soup while your Halloween lantern sets the mood as a delicious Halloween decoration!
Easy roasted pumpkin soup recipe
Warm, creamy pumpkin soup is perfect for chilly autumn days! Roasting the pumpkin in the oven gives it a richer flavour that goes beautifully with onion, garlic and cream. Serve with some good bread and roasted pumpkin seeds.
Ingredients (approx. 2 servings):
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Approx. 400 g pumpkin flesh
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½ yellow onion
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1–2 garlic cloves
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1 tbsp olive oil
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1.5–2.5 dl vegetable stock
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1 dl cooking cream
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½ tsp dried thyme
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½–1 tsp freshly squeezed lemon juice
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Salt and black pepper
To serve:
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Roasted pumpkin seeds
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A dollop of crème fraîche
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Fresh thyme or parsley
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Some good bread
Method:
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Preheat the oven to 225 °C (top and bottom heat).
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Cut the scooped-out pumpkin flesh into evenly sized pieces and remove any remaining peel.
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Place the pumpkin pieces on a baking tray lined with baking paper. Drizzle with about half the olive oil and season with thyme, salt and pepper. Roast in the middle of the oven for about 20–30 minutes, until the pumpkin is soft and lightly coloured.
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Peel and chop the onion and garlic. Sauté them over medium heat in a saucepan with the remaining olive oil until the onion has softened.
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Add the roasted pumpkin to the saucepan and start by adding 1.5 dl vegetable stock. Simmer for about 5–10 minutes.
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Blend with a hand blender until smooth. Stir in the cream and gradually add more stock until the soup reaches your desired consistency.
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Heat the soup gently and season to taste with lemon juice, salt and black pepper.
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Ladle the pumpkin soup into bowls and top with roasted pumpkin seeds, crème fraîche and fresh herbs. Serve with some good bread.
Spicy pumpkin soup with coconut milk and ginger recipe
Want to make a vegan pumpkin soup with a little extra kick? Try a version with coconut milk and fresh ginger! The coconut milk gives it a smooth, creamy texture, while the ginger adds a fresh, warming flavour that goes well with the mild flesh of a Halloween pumpkin.
Ingredients (approx. 2 servings):
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400 g pumpkin flesh
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½ yellow onion
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1–2 garlic cloves
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1 tbsp olive oil
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1.5–2.5 dl vegetable stock
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1 dl coconut milk
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½–1 tbsp finely grated fresh ginger
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¼–½ tsp chilli flakes (optional)
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½–1 tsp freshly squeezed lime juice
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Salt and black pepper
To serve:
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Roasted pumpkin seeds
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A little extra coconut milk
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Fresh coriander
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Some good bread
Method:
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Preheat the oven to 225 °C (top and bottom heat).
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Cut the scooped-out pumpkin flesh into evenly sized pieces and remove any remaining peel.
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Place the pumpkin pieces on a baking tray lined with baking paper. Drizzle with about half the olive oil and season with salt and pepper. Roast in the middle of the oven for about 20–30 minutes, until the pumpkin is soft and lightly coloured.
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Peel and chop the onion and garlic. Sauté them with the grated ginger and, if using, the chilli flakes in the remaining olive oil until the onion has softened.
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Add the roasted pumpkin to the saucepan and start by adding 1.5 dl vegetable stock. Simmer for about 5–10 minutes.
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Blend with a hand blender until smooth. Stir in the coconut milk and gradually add more stock until the soup reaches your desired consistency.
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Heat the soup gently and season to taste with lime juice, salt and black pepper.
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Ladle the pumpkin soup into bowls and top with a little coconut milk, fresh coriander and roasted pumpkin seeds. Serve with some good bread.
How to roast seeds from your Halloween pumpkin
Don’t throw away the seeds when you scoop out your Halloween pumpkin! With a little oil and salt, you can roast them in the oven for an easy snack that’s just as good eaten on its own as it is sprinkled over your pumpkin soup.
Ingredients:
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Seeds from one fresh, edible Halloween pumpkin
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1–2 tsp olive oil
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Salt to taste
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Optional: paprika, chilli flakes or garlic powder
Method:
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Remove the stringy pulp and rinse the pumpkin seeds thoroughly in cold water.
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Place them on a clean tea towel or paper towel and dry them as thoroughly as you can. This helps them become crispier.
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Preheat the oven to 175 °C (top and bottom heat).
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Toss the seeds with olive oil, salt and any seasonings you’re using.
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Spread the seeds in an even layer on a baking tray lined with baking paper. Roast for about 15–25 minutes, stirring once or twice as they cook. Keep an eye on them so they don’t burn.
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Remove the seeds when they’re lightly coloured and let them cool before serving.
Tip! Planning to serve something tasty this Halloween? Find more ideas and recipes for easy Halloween snacks, Halloween treats and Halloween drinks. Perfect when you want to serve something delicious at your Halloween celebration!
How long does pumpkin soup keep in the fridge?
Got leftover pumpkin soup? Store it in an airtight food container in the fridge, where it will usually keep for about 3–4 days. Cool the soup quickly after cooking and refrigerate it as soon as possible.
Can you freeze pumpkin soup?
Yes! Pumpkin soup with coconut milk freezes well in individual portions and usually keeps its quality for about 2–3 months. It’s best to thaw the soup in the fridge and reheat it thoroughly, stirring as you go. If the coconut milk has separated, stir or blend the soup to make it creamy again.
No food waste - make the most of your whole pumpkin this Halloween!
With a little creativity, your Halloween pumpkin can become both a lovely decoration and a delicious meal! At Dorre, you’ll find everything from sharp kitchen knives and practical chopping boards to saucepans for making delicious, warming soups this autumn. We hope you enjoy your pumpkin soup, roasted seeds and Halloween lantern. Happy Halloween!