The perfect Halloween Pumpkin soup

Here at TLA HQ we are super excited for All Hallows Eve - especially as celebrations were somewhat muted in 2020. We are going all out - festivities, dressing up, pumpkin carving, trick or treating, cocktails and of course, FOOD! If you’re hosting this October and are stuck with what to serve, the below pumpkin soup recipe is as luxurious as it is delicious. Not only that, it’s nutritious, warming & an overall wellness boost for the colder months.

Let us know what you think…


1 medium pumpkin

1 tbsp coconut oil

1 onion, chopped

2 cloves garlic, minced

thumb sized piece of ginger, finely sliced

1 medium sweet potato

1 tsp turmeric powder

400ml veggie stock

1 tin coconut milk

pinch salt & pepper


  1. Deseed & chop the pumpkin into chunks, glug a little oil in a roasting tray
  2. Roast on 200 for around 30-45 minutes
  3. Meanwhile, heat coconut oil in a pot and fry the onion for 5-10 minutes until soft
  4. add the garlic & ginger to the pot, stir for a further minute
  5. Peel, chop & add the sweet potato chunks to the pot
  6. Add the roast pumpkin and turmeric to the pot
  7. Pour in the veggie stock & coconut milk, bring to a boil then simmer for10 minutes
  8. Remove from the heat & blend, season with salt & pepper to taste.
  9. Garnish with a dollop of coconut cream, pumpkin seeds, croutons or fresh herbs. Serve with slices of thick tiger bread & lashings of spread  

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