Halloween Pumpkin Soup
This pumpkin soup recipe has heat, a great way to use pumpkin flesh at Halloween.
By: Isabel Robson
Serves: 4
Preparation: 15 minutes
Serves: 4
Preparation: 15 minutes
Ingredients:
1/2 Kg Pumpkin flesh
3 tsp Olive oil
2 tsp Balsamic vinegar
1/2 tsp Fresh ginger (crushed)
1/2 tsp Turmeric
10 Fresh mint leaves
1 Medium hot chili (de-seeded)
1/2 Lemon (juice)
Salt and pepper
1/2 Kg Pumpkin flesh
3 tsp Olive oil
2 tsp Balsamic vinegar
1/2 tsp Fresh ginger (crushed)
1/2 tsp Turmeric
10 Fresh mint leaves
1 Medium hot chili (de-seeded)
1/2 Lemon (juice)
Salt and pepper
- Peel pumpkin, remove seeds and cut into small cubes.
- Boil pumpkin with 1/2 L water for about 5 minutes.
- Season with sea salt and black pepper.
- Blend pumpkin pieces with its water, adding balsamic vinegar, olive oil, crushed ginger, chili, turmeric and juice of half of lemon.
- Take back to the heat and allow to simmer gently for 5 minutes.
- Serve with chopped mint leaves in
carved pumpkin
bowl.
This Halloween soup recipe has plenty
of heat,
perfect to dunk bread
in.
If you prefer less heat, add 200ml single cream and allow to simmer before serving.
It is an alternative recipe to use surplus pumpkin during Halloween season.
This soup took minutes to prepare, less time than carving the pumpkins!
If you prefer less heat, add 200ml single cream and allow to simmer before serving.
It is an alternative recipe to use surplus pumpkin during Halloween season.
This soup took minutes to prepare, less time than carving the pumpkins!
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