Happy Halloween weekend! I am hopeful that we will get at least a few trick-or-treaters this year. As a Canadian, Halloween was a huge part of my childhood and I still find it a bit odd that the holiday is less of a big deal in the UK. I would absolutely love to be that lady who designs themed costumes for her family (dog included) and hosts a spooky party. Until that day, I will settle for carving one of the allotment pumpkins, and patiently wait to hand out some candy. Speaking of pumpkins, with my first harvested pumpkin from the allotment, I decided to make a warming autumn soup. Here is my recipe for Autumn Coconut Pumpkin Soup!
My favourite Halloween traditions (apart from the costumes and candy) consist of carving the pumpkin while watching the original Ghostbusters. I guess it was always on t.v. when I was a kid and now I just can’t bear the thought of not watching Ghostbusters around Halloween. My other favourite “autumn” films are: You’ve Got Mail and Practical Magic. Another Halloween tradition that I’ve continued the past few years is making stuffed orange pepper jack-o-lanterns. It’s the little things in life!
Jump to Recipe
For more pumpkin recipes, see:
- Pumpkin Spice Latte Biscotti
- Chocolate Pumpkin Ghost Cupcakes
- Pumpkin Pie – A Thanksgiving Tradition
The History of Pumpkins
I’ve mentioned Suburban Homestead’s history of vegetables documentaries in a previous favourites post. I highly recommend checking out his new history of pumpkins!
If you try my recipe for autumn coconut pumpkin soup, let me know what you think!
Autumn Coconut Pumpkin Soup
- 1 medium cooking pumpkin Peeled, and chopped into chunks
- 1 tbsp. olive oil
- salt and pepper
- 2-3 cloves garlic skin on
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 can coconut milk
- 2 cups vegetable stock
- Preheat the oven to 200°C.
- Peel and chop your pumpkin into large chunks. Toss in olive oil and salt and pepper and spices.
- Spread on a baking sheet and add garlic cloves. Bake for approximately 25 minutes, or until the pumpkin is soft and browned.
- In a large saucepan, add the pumpkin mixture. Squeeze the roasted garlic into the mixture. Cook on medium heat for 5 minutes.
- Add the vegetable stock and coconut milk and simmer for 25 minutes on low heat.
- Use a blender or stick blender to puree the mixture to a silky smooth consistency.
- Serve with warm bread or butter scones!