The thing they don’t tell you about pumpkin is that it’s pretty much an inedible tasteless lump of a vegetable, which is why I don’t put it into this spooky soup. The outside however makes for the perfect bowl of delicious green gunge that all the family will enjoy this Halloween.
This green gunge spooky soup is actually a divine pea, courgette and chilli soup with a coconut stock that is so completely the opposite of spooky it will be quite the delicious surprise when you tuck in. But then I guess that’s what makes this soup so perfect for Halloween!
- a small knob of butter
- olive oil
- 1 medium onion – finely chopped
- 2 sticks of celery – finely chopped
- 1/2 teaspoon chilli flakes (or more depending on how hot you like it.)
- 1/2 teaspoon salt – I used these amazing chilli hit salt flakes from the Cornish Sea Salt Company
- 1 courgette – finely chopped
- 350g frozen peas
- 1/2 litre vegetable stock
- 1 x 400g tin coconut milk
Add some butter and olive oil to a warm pan and add the onion and celery. Gently sauté for about 5 mins until the onion begins to soften.
Stir in the salt and chilli flakes, then add the courgette and the peas and stir well. Let all the veg gently sauté for another 5 mins, then pour on the stock. Bring it to the boil then turn it down to simmer for 10 mins. Then add the coconut milk and let the whole thing simmer for another 5 mins.
Turn off the heat and let the soup sit until it cools by half, then blend until smooth. I use a stick blender for this.
Serve with some air-fried chilli croutons and some of the pumpkin seeds.
I’ve used 2 edible mini pumpkins to serve mine but they can be served in regular bowls. Remember that you can freeze the pumpkins after use. Just wash them and dry them well, then wrap tightly in clingfilm. They’ll be perfect to use next year.
For more soup recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!