Halloween Spooky Soup


  • 750g Peeled pumpkin flesh
  • 1 Large carrot, peeled
  • 1 Onion, peeled
  • 3 Garlic cloves, peeled
  • Olive oil
  • 400g Tinned butterbeans
  • 1.5 Litres vegetable stock
  • Flaked sea salt and freshly ground black pepper


  • Heat the oven to 200C/180C fan/gas 6.
  • Cut the pumpkin, carrot and onion into similar-sized chunks.
  • Put into a roasting tray along with the garlic.
  • Add a good glug of olive oil, season with salt and pepper and toss around to coat in the oil.
  • Put in the oven for about 30 to 40 minutes until the vegetables are tender and golden.
  • Remove roasting tray from the oven and put over a high heat on the hob.
  • Add butterbeans (plus the liquid from the tin) and vegetable stock.
  • Bring to the boil and simmer for 10 minutes. Then simply transfer to a blender or liquidiser and blitz until it is smooth.
  • Spoon into bowls and serve to your hungry little monsters!
  • Adults may like to add a spicy sprinkle of cumin seeds, chilli flakes, and a twist of pepper.