Creamy Squash & Coriander Soup

This Pumpkin & Coriander Soup is the perfect cosy starter for a Halloween or autumn gathering. Smooth, warming, and lightly spiced, it’s comforting for chilly fall evenings and makes a beautiful addition to any seasonal menu. For a fun and festive touch, serve it with toasted bread cut into bat or ghost shapes, topped with melted cheese for dipping—a playful, delicious way to wow your guests while keeping the Halloween vibe cosy and family-friendly. Easy to prepare and full of flavour, it’s ideal for serving at a festive get-together, whether you’re hosting friends, family, or little ghouls and goblins!

INGREDIENTS

makes approx 6 bowls

1x medium squash ( we use Paulista, but you can use a squash of your choice )

1x large red onion

2x medium carrots

1x large red bell pepper

2x large cloves of garlic

3x tsp sea salt ( plus extra for seasoning the squash )

3x tsp black pepper ( plus extra for seasoning the squash )

2x heaped tsp sweet paprika

2x tsp ground ginger

2x tbsp olive oil

1x cup of thick cream ( plus extra for topping your soup if wanted ) Can use a vegan cream or leave it out making it vegan

2 1/2 cup of hot kettle water

handful of fresh coriander leaves ( plus extra for topping your soup )

METHOD

How to make it:

1. Preheat your oven to high.

2. Cut your pumpkin or squash in half lengthways and scoop out the seeds.

3. Place the squash in a baking dish, drizzle with olive oil, season with salt and pepper, and roast in the oven for 40–45 minutes, or until the flesh is soft.

4. While the squash is roasting, prep your other veggies: peel and finely dice the onion, garlic, and carrots. Dice the red pepper and discard the seeds.

5. Once the squash is out of the oven, allow it to cool slightly.

6. In a large frying pan, heat a splash of oil on high. Add the onion, garlic, and carrots and fry for 2–3 minutes, stirring to prevent sticking.

7. Add all the dry herbs (save the fresh coriander for later) and mix well.

8. Pour in ½ cup boiling water, reduce to medium-low, and simmer for 4–5 minutes until the carrots have softened.

9. Add the diced red pepper and cook on low heat for a few minutes.

10. Scrape out the roasted squash flesh and transfer it to a bowl.

11. Remove the frying pan from the heat and transfer the veggies to a medium-large saucepan. Add 1½ cups boiling water and the roasted squash, mixing together well.

12. Heat on high for 2 minutes, then remove from the heat. Use a hand blender to whizz everything until smooth.

13. Stir in ½ cup thick cream (or leave out and add a splash more water for a vegan version) and a handful of fresh coriander leaves, then give it another quick blitz with the blender.

14. Return to the heat for 1 minute, then it’s ready to serve!

Serving suggestion: Serve in your favourite bowl, or hollowed out pumpkins with a dollop of thick cream and a garnish of fresh coriander. For extra festive fun, add toasted bat- or ghost-shaped bread topped with melted cheese on the side for dipping.