Spooky Caribbean Pumpkin Soup

September 28, 2016

Why not go for something tasty and fun for the family this Halloween! This pumpkin soup has a kick and is deceptively filling. You can use any type of pumpkin you have on hand. Also opt for lime rather than a lemon if you like a more gentle tang and adjust the chilli according to your taste. Serve with small warm crunchy rolls or toasted rye bread to soak up the soupy goodness. Serves 4-6. Freezes well.


1 tbsp plant based Nuttelex

1 large onion, roughly chopped

1 leek, washed well and chopped

2 cloves garlic, crushed

1 medium butternut, peeled and chopped

1 ½ liters chicken stock

juice of 1 lime or lemon

2 tbsp short grain rice

freshly ground pepper to taste

1 tbsp medium hot chilli sauce

fresh coriander and lime slices to garnish

toasted rye bread buttered with Nuttelex to serve

The Web Decoration

300 ml plain coconut yoghurt


1Melt Nuttlex in deep saucepan and cook onion, leek, garlic and butternut over medium heat for 3–5 minutes, stirring well.

2Add chicken stock, cover pan and simmer until vegetables are very soft.

3Blend mixture in a food processor or push through a sieve and return to saucepan.

4Add lime or lemon juice, rice, pepper and chilli sauce. Bring to boil, reduce heat and simmer for 10–12 minutes, stirring occasionally to prevent rice from sticking.

5Top with thin slices of lime or lemon in each soup bowl and finely chopped coriander

6Water or stock may need to be added if soup is too thick after rice is added.

7How to make a spooky spiderweb soup topper..... firstly ladle your pumpkin soup into bowls. Then spoon the natural yogurt or sour cream into a disposable piping bag or freezer bag, snip off the corner, then pipe a spiral of yogurt /cream onto the top of each bowl of soup. Next, working from the middle, drag a toothpick through the surface of the soup to create a spider web effect. Garnish with a sprig of parsley and serve with toasted rye bread and Nuttelex.