The evenings are getting longer and the house is getting colder so naturally, it’s time for soup. Every year I have great intentions of cooking with my Halloween pumpkin after I have carved it and more often than not, it ends up in the bin. This year, I have made a point to not only use my Halloween pumpkin, but for some reason to do so before Halloween has even happened. Thanks to this bizarre decision, I have crafted my vegan pumpkin soup recipe.
Pumpkins can be quite an intimidating prospect to cook with – even the small one I bought weighed in at 2kg – so soup is the perfect way to meal prep your way through the dark evenings of autumn. This recipe works with about 1.5kg of pumpkin flesh but adjust the measurements below to have the perfect creamy vegan pumpkin soup from your Halloween artwork.
sam made us roast pumpkin curry soup and i feel like i’ve been given a big warm hug 🧡 pic.twitter.com/Uz3gSRmrjc
— hex coad 🔮 🇵🇸 (@motherofnaggins) October 20, 2018
I talk about this quite a lot but I love to make my own curry powder. If you have the time, I would highly recommend doing it as it’s far better than anything you can buy in the shop. If you do make it, you’ll have plenty left over for a dhal or for some smoky tomato chickpeas – which makes it more than worthwhile.
Between roasting the pumpkin and homemade curry powder, this soup is bursting with flavour. It’s super creamy too and a great one to dispel the myth of vegan food being bland. You’ll inevitably be making this in bulk and thankfully it’s perfect for freezing and eating little by little from the freezer. I will have one more pumpkin over the coming weeks – as I have to get some carving in – so will be made up of mostly vegan pumpkin soup before the season is out. Happy Halloween! 🎃