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Caribbean Pumpkin and Squash Coconut soup with edible soup bowls

Caribbean Pumpkin and Squash Coconut soup with edible soup bowls

Have you every had a Halloween Dinner Party and googled Halloween food to be met with images of creepy looking fingers made from sausages? Or a brain made from jelly? Or just hundreds of recipes for pumpkin pie? Well we just moved Halloween food into the grown up world with this delicious pumpkin soup.

This is the best Halloween dinner party starter recipe you will find. If you are looking for a meal that will wow your guests and get them going home talking about the best dinner party food they’ve ever had. Why? Its not just the incredible taste provided by our Greedy Fox Caribbean Seasoning but you can actually eat the soup bowl! The soup is made with butternut squash and the bowls are made from small pumpkins, its a real showstopper. We’ve just changed the face of Halloween food!

Serves 4-6 but easily doubled

 

Ingredients.

1 small Butternut Squash peeled and chopped

4-Small pumpkins the size of a soup bowl

1 small white onion roughly chopped

1 tbsp The Greedy Fox Caribbean seasoning

800ml good quality Veg stock

1 Red Pepper roughly chopped

1/2 tsp sea salt per pumpkin bowl

1 tin low fat coconut milk

1/2 Red chilli sliced

Salt and pepper

1/2 Green chilli sliced

A large handful chopped coriander

1 tbsp Rape seed oil

 

Method

Preheat the oven to 200 degrees.

Make the bowls:

Use a small sharp knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibres. Sprinkle the inside of each with 1/2 teaspoon each of sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size, until the flesh is soft inside.

Meanwhile make the soup.

Heat the oil in a large heavy bottomed sauce pan add the onion and peppers cook until soft around 5 mins.

Add The Greedy Fox Caribbean seasoning and cook for a further 1 min.

Throw in the chopped squash and cook for 5 mins until starting to soften around the edges.

Add all the stock bring to the boil and reduce the heat to a simmer. Cook for 20mins until the squash is soft.

Blend the soup until smooth in a blender or with a hand blender.

Return the soup to the saucepan, add the coconut milk and keep warm.

Stir through 2/3 of the coriander

Season with salt and pepper.

Ladle the soup into the pumpkin bowls and top with the sliced chilli if using. Garnish with the rest of the coriander.

As you eat your soup tuck into the flesh of the pumpkin.

Serve with toasted sour dough bread or equally as good with your own favourite bread.

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