Pumpkin soup is a warming, low-fat soup recipe that’s perfect for Halloween and for Bonfire Night too served with breadstick ‘broomsticks’. This pumpkin soup is so easy to make, serving 4 people. And the best part? This delicious pumpkin soup only takes 20 mins to prep. This thick and creamy soup is a great way for using up leftover pumpkin in the winter months. Infused with onion and garlic, this flavoured-packed soup is a real winner. Serve with a crusty white loaf or healthy seeded bread rolls and enjoy. This recipe shows you how to make breadstick ‘broomsticks’ too which are a great side when serving for Halloween – the kids will love them.
- 2tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 700g (1lb 6oz) pumpkin flesh, roughly chopped (can use butternut squash instead)
- 2 sweet potatoes, peeled and roughly chopped
- 1.2 ltrs (2pts) water or vegetable stock
- 200ml (7fl oz) milk or soya light alternative to milk
- 4tbsp cream or soya alternative to cream
- For the 'broomsticks'
- 4 part-baked breadsticks
- 2tbsp olive oil
Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
Stir the soya light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan and gently warm through. Pour into bowls and finish with a swirl of soya alternative to cream.
To spice up your pumpkin soup, crumble in a pinch of dried chilli when you're cooking the onion.