Halloween Supper: Spiced Pumpkin Soup & Scones

Spiced Pumpkin and Root Vegetable Soup served in pumpkins with a sidekick of Savoury Scones



I’ve been making this recipe for the last ten years or so. It’s evolved a bit over the years. Before I became veggie, I would use streaky bacon but using meat-free bacon works just as well.

You can use any root vegetables you have to hand and in the past I’ve added celeriac or sweet potatoes if I haven’t had enough pumpkin, squash or carrots.

A friend gave us this squash variety below, a member of the pumpkin family, inside it was more pumpkin-like than butternut squash. A delicious addition to this soup.


Spiced Pumpkin & Root Veg Soup


200ml of double cream

150g pumpkin, peeled and chopped

2 small leeks, sliced

Half of butternut squash, peeled and cubed

4 carrots, peeled and chopped

1 onion, chopped

2 – 3 big cloves of garlic, grated

Fresh ginger (size of your thumb), peeled and grated

1 red chilli, deseeded and chopped

3 tbsp olive oil

Large knob of butter

Salt and pepper


  • Place the oil in a large pan on a medium heat and fry the chilli, garlic and ginger for 2 minutes – set to one side
  • In the same pan add a little more oil and butter then add the onions, carrots and leeks to the pan and fry for 5 minutes (you may need to do this in two batches depending on the size of your pan)
  • Add the pumpkin and butternut squash and fry gently until soft. This will take around 20 minutes but varies depending on the size of vegetables
  • Stir from time to time making sure nothing sticks or browns
  • Remove from the heat and add a 500ml of water
  • Allow to cool a little and then blitz
  • Return to pan to heat, add the coconut milk or fresh cream and add more water until you have the correct consistency
  • Serve with “bacon” and cheese scones
  • Hollow out two small pumpkins and use as serving soup bowls, reserving the tops as lids



Veggie Bacon and Cheese Scones

Makes 12 – 16 depending on your cutter


125g meat-free bacon, chopped into small pieces

150g butter, cut into cubes

250g plain flour

1 heaped tsp baking powder

2 tsp cream of tartar

125g cheddar, grated

100ml milk

Preheat oven to 220 degrees or gas mark 7

NB: Tesco do an own-brand meat free bacon, as do Quorn. Many health food shops also stock other brands of veggie bacon


  • Rub the butter, flour and baking powder and cream of tartar together, then mix in the cheese
  • Add the bacon and stir in well
  • Mix in the milk to form a dough
  • Roll out on a floured board until about 2cm thick then cut into rounds
  • Bake for 10 mins or until golden





3 thoughts on “Halloween Supper: Spiced Pumpkin Soup & Scones

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