Halloween Reciepe

Halloween - Pumpkin spice

This spooky soup is ideal for warming up your little monsters, and the ginger gives it a little extra kick of heat. It’s perfect served up in a hollowed out pumpkin for a striking table centrepiece. Just scoop the flesh from the pumpkin and use it for the guts of the soup.

Place a glass serving bowl in the cavity of the pumpkin and replace the pumpkin ‘lid' to keep the soup hot.


1 large or 2 small onions
1kg pumpkin, peeled, deseeded, cut into 1cm pieces
2cm piece of fresh turmeric (or teaspoon on dried)
4 cm (thumb sized) fresh ginger

(Optional) - 2-3 crushed cloves of garlic
(Optional) - 1 sweet potato

1 tsp (20 ml) of crunchy peanut butter
¼ teaspoon fresh/ chilli flakes (+ more to taste)
1L | 4 cups good tasting chicken/vegetable stock
1L | 4 cups boiling water
Salt and pepper to taste

Serve with a drizzle of chilli oil, chives, pumpkin
seeds and a thinned plain yoghurt.

How to make


Step 1: Chop the pumpkin and the carrots and sweet potatoes (if using) into large dice (about 1.5cm), make sure everything is about the same size if possible. Pop these onto a large baking tray and oven roast on a medium heat (180) for about 30 mins until the edges start to char.

Step 2: Place a large saucepan on the heat and melt the coconut oil, add the onions and sweat for 5 mins without colouring. Keep stirring.
Step 3: Chop the garlic, tumeric, ginger and chillies and add these to the softened onions, sweat for a further 2 mins.
Step 4: Add all the roast veggies to the pan. Add the stock and the boiling water then add a tablespoon of peanut butter.
Step 5: Bring to the boil, replace the pan lid and simmer for 30-40 mins until the veggies are very soft.
Step 6: Liquidise the soup in batches until it is super smooth and creamy.
Step 7: Bring back to the boil and serve hot from the pan or from a bowl slotted inside a hollowed out pumpkin.
Step 8: Encourage your guests to trickle a drizzle of thin yoghurt, a splash of chilli oil over the soup and decorate with toasted pumpkin seeds and few chopped chives.


Like what you’re seen, here's how to made one just like...

Download the recipe and method by clicking below. You can print these out and stick them in your family recipe book too!

Linda Loves

You’ve heard it one hundred times and you’ll hear it again, but everybody knows that the kitchen truly is the heart of the home. A place to cook, eat, talk with loved ones, laugh with new friends, and make wonderful memories. There is nothing nicer than giving a beautiful homemade gift, or sharing a tasty new recipe with your loved ones. I hope you've enjoyed seeing how I live in my kitchen, and you're feeling inspired to get creative in your own.

Linda Loves : Halloween Pumpkin Spice (Soup) - Linda Barker Video Series