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    Home » Recipes » Halloween Pumpkin Soup (Using Carving Leftovers)

    Halloween Pumpkin Soup (Using Carving Leftovers)

    Oct 26, 2020 by The Pesky Vegan | 16 Comments

    195 shares
    Jump to Recipe >

    This vegan pumpkin soup is a great way to use up the flesh from inside your Halloween pumpkin. Featuring an array of spices and creamy coconut milk, it makes for a delicious light meal that's also gluten-free.

    Halloween Pumpkin Soup with Carved Pumpkin

    By scraping out as much flesh as possible, you'll increase the amount that goes in your soup and help to reduce food waste. Thinner pumpkin walls also mean easier carving. Win-win.

    For another squash-packed soup recipe, check out this creamy pumpkin and sweet potato soup.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Can you eat Halloween pumpkins?

    Halloween Pumpkin Soup with Creme Fraiche and Spring Onions

    Carving pumpkins grown for Halloween are perfectly edible. They don't have much flavour or texture compared to other varieties (which are grown specifically for eating), but there's no reason to just throw this food away.

    According to one UK study, only 42% of people realise the fleshy innards of a carving pumpkin are good for eating. Time to start spreading the word and reducing all that annual pumpkin waste.

    Can I make this recipe with other pumpkins?

    You can certainly make this recipe with other pumpkins or winter squash (i.e. ones that were specifically grown for eating rather than carving). These tend to have more flavour, so it's up to you if you want to tone down the spices and let that flavour come through more.

    Depending on the variety, you may want to peel the squash before deseeding and chopping up the flesh. The cooking time in this recipe may also increase depending on the size of the chunks.

    How to make Halloween pumpkins taste good

    Pumpkin, Onions, Carrots, Garlic, Spices

    If you've ever tried using carving pumpkins in another recipe, you may have noticed a distinct lack of flavour. They really don't taste of anything, and the flesh is quite watery and fibrous.

    This means you can really go to town with adding flavours. In addition to onion and carrot, the recipe below uses a mix of garlic, cumin, garam masala, smoked paprika, chilli powder, and dried sage.

    If you want to take it in another direction, you could reach for spices such as ginger, cinnamon, and nutmeg.

    Can I eat the pumpkin flesh after using it for Halloween?

    Carved Halloween pumpkins are usually placed outdoors and/or have a candle inside to make them glow. Since this exposes them to dirt, bacteria, wax, and smoke, it is not recommended to eat them after being used in this way.

    The good news is you can make the most of your pumpkin by removing as much flesh as possible before carving.

    Scooping out the pumpkin flesh

    Scooping Flesh out of Pumpkin

    Before carving a pumpkin, it's a good idea to scoop out most of the flesh. Not only does this make the walls thinner (and easier to carve), it also means you have more to cook with.

    Cut a disc out of the top of your pumpkin, then scoop out the seeds and stringy/slimy bits. Don't forget – you can also roast the pumpkin seeds for a delicious and nutritious snack.

    Next, begin scraping out as much as you can from the inside of the pumpkin and transfer to a bowl. I did this with a large metal spoon, which let me really dig into the sides.

    Carved Pumpkin Flesh in Bowl

    It takes a bit of work, but you're aiming to get the walls down to around 1 cm thick. For a pumpkin weighing between 2-3 kg, you should be able to get somewhere between 700 grams and 1.2 kilograms of flesh.

    Once this is done and the soup is simmering away, you can get on with carving your pumpkin...

    Carved Pumpkin Face Halloween

    How to make Halloween pumpkin soup

    Heat the oil in a large saucepan and add the roughly chopped onion and carrot. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.

    Stir in the chopped garlic and cook for another couple of minutes, followed by the ground cumin, garam masala, chilli powder, smoked paprika, and dried sage. Mix well and cook for a minute or so.

    Next, add the coconut milk, vegan stock, and pumpkin. Stir well to combine and bring to a gentle simmer. Once simmering, reduce the heat, cover with a lid, and cook for 15 minutes or until all the veg is tender.

    Blended Pumpkin Soup in Pan

    Once the veg is soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve.

    Variations and tips

    • Pumpkin size: I managed to get around 750 grams (1.5 lb) of flesh from a 2 kg (4.5 lb) pumpkin. Depending on the amount of pumpkin you have, you may want to add extra stock and/or seasoning.
    • Coconut milk: If you don't want to use full-fat coconut milk, you could replace this with light coconut milk or simply use more stock.
    • Extra heat: If you like your food with a kick, add more chilli powder or include fresh chilli.
    • Larger blender: I find that a hand blender is good enough to achieve a smooth consistency, but you could also transfer the soup to a larger blender. If doing so, you may need to blend in batches.
    • Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such.

    Serving suggestions for vegan pumpkin soup

    Pumpkin Soup Bowl Overhead

    This soup is great as it is, or with simple toppings such as plant-based crème fraiche or homemade cashew cream and thinly sliced spring onions. Enjoy on its own or with fresh crusty bread.

    How to store pumpkin soup

    Refrigerate: You can store this pumpkin soup in the fridge for up to four days. Reheat in the microwave or in a pan on low heat.

    Freeze: This soup freezes well for up to six months. Defrost for a few hours before reheating on the hob, adding a splash of water if necessary.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Pumpkin and Sweet Potato Soup
    • Vegan Butternut Squash Risotto
    • Vegan Scotch Broth
    • Celeriac Soup with Apple, Lemon & Thyme
    • Vegan Butternut Squash Pasta Bake
    • Easy Vegan Pea and Mint Soup
    • Vegan Cauliflower Cheese Soup
    • Vegan Carrot and Coriander Soup

    You can also check out my full list of vegan soup recipes.

    Full recipe

    Halloween Pumpkin Soup with Carved Pumpkin

    Halloween Pumpkin Soup (Using Carving Leftovers)

    The Pesky Vegan
    This vegan pumpkin soup is a great way to reduce Halloween pumpkin waste. Featuring spices and creamy coconut milk, it's also gluten-free.
    5 from 7 votes
    Rate this Recipe Print Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine Gluten-free, Vegan
    Servings 6
    Calories 154 kcal

    Ingredients
     

    • 1 medium carving pumpkin (see notes)
    • 1 tablespoon olive oil
    • 2 onions, roughly chopped
    • 2 carrots, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 2 teaspoons ground cumin
    • 2 teaspoons garam masala
    • 1 teaspoon chilli powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried sage
    • ¾ cup (200 ml) coconut milk
    • 5 cups (1.2 litres) vegan stock
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Cut a disc out of the top of your pumpkin, then scoop out the seeds and stringy/slimy bits (you can roast the pumpkin seeds for a delicious and nutritious snack). Using a strong spoon, scrape out as much flesh as you can from the inside of the pumpkin and transfer this to a bowl. It takes a bit of work, but you're aiming to get the walls down to around 1 cm thick. For a pumpkin weighing between 2-3 kg, you should be able to get somewhere between 700 grams and 1.2 kilograms of flesh.
    • Next, heat the oil in a large saucepan and add the roughly chopped onion and carrot. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
    • Stir in the chopped garlic and cook for another couple of minutes, followed by the ground cumin, garam masala, chilli powder, smoked paprika, and dried sage. Mix well and cook for a minute or so.
    • Next, add the coconut milk, vegan stock, and pumpkin. Stir well to combine and bring to a gentle simmer. Once simmering, reduce the heat, cover with a lid, and cook for 15 minutes or until all the veg is tender.
    • Once the veg is soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste, then serve as it is or with plant-based crème fraiche or homemade cashew cream and thinly sliced spring onions.
    Rate this recipe 👇

    Notes

    Quantity: This recipe should provide six smaller servings along with some fresh bread, or four larger servings.
    Pumpkin size: I managed to get around 750 grams (1.5 lb) of flesh from a 2 kg (4.5 lb) pumpkin. Depending on the amount of pumpkin you have, you may want to add extra stock and/or seasoning.
    Other squash: You can make this recipe with any winter squash (i.e. other pumpkins, butternut squash, spaghetti squash). These tend to have more flavour, so it’s up to you if you want to tone down the spices and let that flavour come through more. Depending on the variety, you may want to peel the squash before deseeding and chopping up the flesh. The cooking time in this recipe may also increase depending on the size of the chunks.
    Coconut milk: If you don't want to use full-fat coconut milk, you could replace this with light coconut milk or simply use more stock.
    Extra heat: If you like your food with a kick, add more chilli powder or include fresh chilli.
    Larger blender: I find that a hand blender is good enough to achieve a smooth consistency, but you could also transfer the soup to a larger blender. If doing so, you may need to blend in batches.
    Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such.
    Storage: Store this soup in the fridge for up to four days or in the freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Pumpkin and Sweet Potato Soup
    • Vegan Butternut Squash Risotto
    • Vegan Scotch Broth
    • One-Pot Sweet Potato Chilli
    • Vegan Butternut Squash Pasta Bake
    • Easy Vegan Pea and Mint Soup
    • Vegan Cauliflower Cheese Soup
    • Vegan Carrot and Coriander Soup
     
    * The nutrition info below is for one serving, based on a total of 800 grams of pumpkin flesh.

    Nutrition

    Calories: 154kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 7gSodium: 223mgPotassium: 679mgFiber: 3gSugar: 6gVitamin A: 15019IUVitamin C: 17mgCalcium: 59mgIron: 3mg
    Nutrition Facts
    Halloween Pumpkin Soup (Using Carving Leftovers)
    Amount Per Serving
    Calories 154 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 7g44%
    Sodium 223mg10%
    Potassium 679mg19%
    Carbohydrates 17g6%
    Fiber 3g13%
    Sugar 6g7%
    Protein 3g6%
    Vitamin A 15019IU300%
    Vitamin C 17mg21%
    Calcium 59mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword leftover pumpkin recipe, vegan halloween, vegan soup
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Julia

      February 06, 2023 at 7:56 pm

      5 stars
      Delicious! Finally used up our un-carved pumpkins from October (yes they lasted this long!). I tweaked slightly (parsnips instead of carrots cos it was what was in the fridge) and used creamed coconut which I stirred in at the end. Oh, and I didn’t blend it cos I love chunky soup. Perfect with our sourdough bread.
      Thanks Alistair 👍🏻.

      Reply
      • The Pesky Vegan

        February 07, 2023 at 7:57 am

        Wow, sounds like they kept well until now! Glad you enjoyed and cheers for the review!

        Reply
    2. Emma

      October 27, 2022 at 5:23 pm

      5 stars
      After many, many different pumpkin soups, this is THE best ever! Perfect spices, I made mine with a Hokkaido pumpkin... Thank you!

      Emma

      Reply
      • The Pesky Vegan

        October 30, 2022 at 9:24 pm

        Thanks for the rave review, great to hear you enjoyed the recipe!

        Reply
    3. Laura

      November 08, 2021 at 10:40 pm

      5 stars
      Loved this soup! Only change made was I used carving pumpkin (learned later there are differences!) and roasted it first for 30 minutes at 425 and didn’t have sage so I used the same amount of poultry seasoning. Delicious!!

      Reply
      • The Pesky Vegan

        November 09, 2021 at 12:46 pm

        Glad you enjoyed, thanks very much for the review!

        Reply
        • Em

          October 30, 2022 at 5:39 pm

          Hi. Do you use the stringy bit or put it in the bin?

          Reply
          • The Pesky Vegan

            October 30, 2022 at 9:21 pm

            Hi there - yes you can certainly use the stringy parts of the pumpkin innards! I would just remove all the seeds and keep them for roasting separately. Hope this helps!

            Reply
    4. Sarah

      January 12, 2021 at 3:46 pm

      5 stars
      Great recipe, thank you!

      Reply
      • The Pesky Vegan

        January 12, 2021 at 4:04 pm

        Great to hear - thanks for leaving a review!

        Reply
    5. Oana

      November 01, 2020 at 7:48 pm

      5 stars
      We absolutely loved this soup, some leftover in the freezer for later. So happy to have used the flesh for this delicious soup and the seeds for a snack!

      Reply
      • The Pesky Vegan

        November 02, 2020 at 12:07 am

        Hi there, thanks for leaving a review! Glad you enjoyed the soup and roasted the seeds as well!

        Reply
      • Wendy Benya

        October 29, 2022 at 9:52 pm

        5 stars
        Made this with my jack o lantern leftovers. Very tasty. I used milk instead of coconut milk because yesterday was what I had. My husband, a confirmed carnivore, said that he liked it.

        Reply
        • The Pesky Vegan

          October 30, 2022 at 9:22 pm

          Great, thanks very much for the review!

          Reply
    6. Vicky

      October 29, 2020 at 10:40 am

      5 stars
      This soup is really delicious! Great way to use my halloween pumpkin and avoid food waste - thanks 🙂

      Reply
      • The Pesky Vegan

        October 29, 2020 at 11:10 am

        Glad you enjoyed, thanks for leaving a review!

        Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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