Go Faster Food Recipe
Halloween Pumpkin Soup with Chilli & Ginger
Halloween Pumpkin Soup with Chilli & Ginger
Haunted by witches cackles and ghostly screeches chasing you on those dark Halloween training nights? Fear not! Comforting and packed with goodness, this quick-to-prepare soup is GUARANTEED to ward off the spooks. It’ll do a pretty good job repelling all those nasty seasonal bugs that test the immune system at this time of year too. Everything about this Halloween pumpkin soup spells ‘EAT ME’ for the Halloween runner.
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FuelSmart for Race DayBrimming with anti-oxidants, vitamins A, C and E, carotenoids, potassium, iron and magnesium and fibre, Halloween pumpkin soup is sustaining, super tasty and super healthy; a sure-fire way to turbo-boost your performance. Roasting the pumpkin first makes the peeling easier and with the added kick of chilli and ginger provides a delicious depth of flavour and an anti-inflammatory bonus to help your tired muscles recover quickly. Enjoy this soup with chunks of warm, crusty walnut bread.
View Nutrition
- Nutrition per serving
- Energy (kcal) 270
- Carbohydrate (g) 40 (of which sugars 15g)
- Protein (g) 6
- Fat (g) 13 (of which saturates 5g)
- Fibre (g) 13
- Salt (g) 0.5
View Ingredients
- Ingredients to serve 4
- 1 pumpkin, approx 1.5 kg (whole pumpkin weight)
- 1 small clove garlic, peeled
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 small knob of butter
- 1 onion, peeled & finely chopped
- 1 dried red chilli, finely chopped
- 2.5 cm knob (about 10g) fresh ginger root, peeled and finely chopped or grated
- 800ml hot chicken or vegetable stock
- juice of half a lime
- For the garnish:
- 1 fresh red chilli, seeds removed and finely sliced
- a small sprig of fresh coriander
- 1 tbsp crème fraîche
View Instructions
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Preheat the oven to 180°C.
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Cut the pumpkin into quarters, scoop out the seeds and stringy flesh with a spoon and arrange on a roasting tin, skin side down. Add the garlic clove.
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Drizzle the pumpkin and garlic with 1 tbsp olive oil and sprinkle with the thyme, a pinch of salt and some freshly ground black pepper.
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Roast in the oven for about 30 mins, until the flesh is golden and soft.
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While the pumpkin is in the oven, heat another 1 tbsp of olive oil and a knob of butter in a saucepan and gently sauté the onion until soft and translucent.
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Add the dried chilli and the ginger and sauté for a further 2 minutes.
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Remove the pumpkin from the oven and scoop the flesh away from the skin with a spoon. Add the pumpkin flesh and the garlic clove to the saucepan with the onion mixture and sauté for a couple of minutes.
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Pour the hot stock into the saucepan, bring to the boil and then reduce the heat to a simmer. Cover and simmer for 20 minutes or so.
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Puree in a blender, return to the pan and add the lime juice. Adjust the seasoning according to your taste.
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Serve in warmed soup bowls or mugs and garnish with a dollop of crème fraîche, some finely sliced fresh red chilli and a few coriander leaves.