Are you carving pumpkins for Halloween? Or do you just fancy a creamy soup with a mild and delicious flavour? Then try our recipe for a quick pumpkin soup. You can either use the flesh of a regular pumpkin or use a peeled hokkaido pumpkin. Enjoy!

Directions

1. Roughly chop onion and garlic. Peel the carrots and potatoes and roughly dice them. Roughly dice the pumpkin flesh as well.

2. Sautée onion and garlic with a bit of olive oil in a pot for a couple of minutes. Add carrots, potatoes, curry, dried thyme and cumin. Let cook for another few minutes while stirring and add pumpkin, water and vegetable stock. Let the soup simmer with the lid on for about 20 minutes, or until carrots and potatoes are tender. Preheat your oven to 185 degrees and roast the pumpkin seeds on a dry pan.

3. Add coconut milk and blend the soup until smooth with a hand blender or in a regular blender. Remember never to fill your blender more than halfway, as hot liquids can "explode" when blended. We recommend using a dishtowel rather than the lid to cover the blender. Reheat the soup and add salt and pepper to taste, and optionally a bit of honey, more stock and a bit of lemon, if you like. Warm the baguette and serve the soup with a knob of skyr and pumpkin seeds on top. Enjoy!

Tip

The soup can be made with the flesh you scrape out if you and the kids are carving scary pumpkin heads. Of course you can just buy a pumpkin to use just for the soup. In this case, go with a hokkaido pumpkin. The pumpkins you buy for Halloween in the vegetable section at the supermarket are edible, but remember that you CANNOT eat decorative pumpkins. If you have leftover coconut milk, you can easily chuck it in the freezer in an airtight container so you have some for next time. And do avoid the light version, as it's more likely to separate. You can also roast the pumpkin seeds you have leftover from when you and the kids are hollowing out your Halloween pumpkins.