From the Witches Kitchen
Roasted Pumpkin Soup for Samhain
A velvety roasted pumpkin soup with warming spices, coconut milk and maple: a comforting Samhain supper.
Prep Time
20 minutes
Cook Time
50 minutes
Serves
6 servings
Ingredients
- 4 tbsp olive oil, divided
- 1 large sugar pie pumpkin, about 1.8kg
- 1 large yellow onion, chopped
- 4 large garlic cloves, minced
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- A tiny pinch of cayenne pepper, optional
- Freshly ground black pepper
- 950ml vegetable stock
- 120ml full-fat coconut milk or double cream
- 2 tbsp maple syrup or honey
- 30g pepitas (green pumpkin seeds)
Kitchen Witch Notes
Pumpkin carries abundance and harvest gratitude; cinnamon, nutmeg and cloves bring warmth and protection. As you blend, think about the comforts you want to carry with you as the dark half of the year begins.
Serving Suggestions
Serve with crusty bread, butter and a few extra toasted seeds. Leftovers keep in the fridge for up to four days, or freeze for up to three months.
Introduction
This warming pumpkin soup brings the best of Samhain into one bowl: roasted squash, autumn spices and a little maple sweetness. It is comforting, simple and very good for a damp October evening.
Method
- Heat the oven to 220°C/200°C fan. Line a baking tray with parchment.
- Halve the pumpkin and scoop out the seeds. Cut each half into two quarters. Rub 1 tbsp olive oil over the cut sides, place cut-side down on the tray and roast for 35 minutes or until very tender. Cool for a few minutes, then peel away and discard the skin.
- Meanwhile, heat the remaining oil in a large pot over a medium heat. Add the onion, garlic and salt, and cook for 8–10 minutes until the onion is translucent.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne if using and plenty of black pepper. Break up the pumpkin with your spoon, pour in the stock, bring to the boil and simmer for 15 minutes.
- While the soup simmers, toast the pepitas in a dry frying pan over a medium-low heat until fragrant and lightly golden. Tip into a bowl to cool.
- Stir the coconut milk or cream and maple syrup or honey into the soup. Let it cool slightly, then blend until smooth with a stick blender or in batches in a jug blender. Taste and adjust the seasoning.
- Ladle into bowls, scatter over the pepitas and serve.
Swaps & Variations
Use butternut squash if sugar pie pumpkin is hard to find. Coconut milk keeps it dairy-free; double cream makes it extra rich. Add more maple syrup for sweetness or coconut milk for a gentler flavour.
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