Posted on Friday, October 31, 2025
Ah, Halloween 2025— that gloriously ghoulish night when the kids are out trick-or-treating, dressed as mini-Reeves (complete with red budget folders), and I'm hunkered down in the kitchen, channelling my inner mad accountant-scientist. You know me, Ken Frost, the FCA who's audited more ledgers than you've had hot dinners, but when it comes to food, I'm all about simple, soul-warming triumphs that stick it to those pretentious TV chefs. Remember my eternal gripe? Fed up with celebrity cooks drizzling truffle oil over barely seared slop while charging £50 a pop? Me too! Tonight, as the fog rolls in and HMRC's ghosts haunt my dreams (those endless audits...), I'm resurrecting my classic roasted pumpkin and garlic soup with a spooky twist. It's creamy, garlicky, and just the thing to banish the chills—perfect for a Halloween feast that won't haunt your wallet.
This easy roasted pumpkin soup recipe is vegan-friendly (if you skip the butter), ready in under 90 minutes, and screams autumn vibes. Whether you're hosting a pumpkin-carving party or just need a cosy bowl after dodging candy-crazed zombies, it's got that roasted depth that'll make your taste buds do the monster mash. Pro tip: Pair it with crusty bread and a cheeky ghost-shaped crouton for extra frightful fun. Let's conjure this pot of orange magic—because nothing says "Happy Halloween" like outsmarting bland recipes.
Ingredients (Serves 4-6 Famished Witches)
- 1 medium pumpkin (about 2-3 kg, sugar or crown prince variety for max flavour—grab one from your local shop)
- 2 whole heads of garlic (unpeeled, for roasting—nature's vampire repellent)
- 2 bay leaves (fresh or dried, to infuse that herbal hex)
- 1 large onion, finely chopped (the unsung hero of soups)
- 2 tbsp olive oil (plus extra for drizzling)
- 50g butter
- 1.5 litres vegetable or chicken stock (low-sodium, to keep it light)
- Sea salt and freshly ground black pepper, to taste
- A generous pinch of freshly grated nutmeg (for that warm, witchy spice)
Prep time: 15 mins | Cook time: 75 mins | Total: 90 mins
Step-by-Step Instructions: Brew Up Your Halloween Pumpkin Soup
Prep the Pumpkin Cauldron: Preheat your oven to 180°C (160°C fan/gas mark 4). Halve your pumpkin lengthwise and scoop out the seeds and stringy bits—save those seeds for toasting later as a crunchy garnish (zero waste, all win). Score the flesh lightly with a knife for even roasting, then season with a sprinkle of sea salt and pepper. Pop a whole head of garlic (cut in half horizontally) and a bay leaf into each pumpkin cavity. Drizzle generously with olive oil, then place cut-side up on a baking tray. Roast for 1 hour, or until the flesh is fork-tender and caramelised. (Pro Halloween hack: Carve a mini jack-o'-lantern face on the skin before roasting for Instagram-worthy pics!)
Sauté the Spectral Onions: While the pumpkin works its magic, heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and a pinch of nutmeg—stir for 5-7 minutes until softened and translucent, but not browned. This base is the soul of your soup; don't rush it, or you'll summon blandness.
Harvest the Roasted Goodness: Once roasted, let the pumpkin cool slightly. Scoop out the flesh (discard the tough skin) and add it straight to the onion pot. Squeeze the roasted garlic cloves from their skins—they'll pop out soft and sweet like hidden treasure—and stir them in too. Fish out those bay leaves (unless you fancy a leafy surprise). Pour in the stock, bring to a gentle simmer, and let it bubble for 10 minutes to meld the flavours.
Blitz into Creamy Elixir: Add your knob of butter (or vegan sub) for that silky finish. Using a stick blender (or transfer to a jug blender in batches), whizz everything until velvety smooth. Taste and adjust seasoning—more nutmeg for spice, salt for savouriness. If it's too thick, add a splash more stock. Reheat gently if needed.
Serve with Spectral Flair: Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut cream (for dairy-free), or a dusting of smoked paprika for smoky vibes. Serve steaming hot on this All Hallows' Eve—it's the perfect antidote to chilly nights and overpriced pumpkin lattes.
Nutritional Notes (Per Serving, Approx.): 150-200 calories, packed with vitamin A for glowy skin (ideal post-Halloween makeup). Gluten-free, low-carb, and oh-so-shareable.
There you have it—my roasted pumpkin and garlic soup, rebooted for Halloween 2025. It's not just a recipe; it's a rebellion against culinary cobwebs. If you're loving this easy pumpkin soup for Halloween, why not check out my other food musings on kenfrost.net/accountants-can-cook for global twists, or dive into my restaurant reviews for where to slurp something similar in Croydon? Drop a comment below: What's your spookiest kitchen fail? And if you're gearing up for tax season amid the candy coma, remember—I'm here for the audits too.
Tax does have to be taxing... but soup doesn't! Brought to you by www.kenfrost.com 'The Living Brand'. #HalloweenPumpkinSoup #RoastedPumpkinRecipe #EasyHalloweenRecipes2025 #VeganPumpkinSoup
