Halloween may be over but don’t throw out your pumpkin!  There’s a lot of yummy stuff inside to work with and fill your tummies with something healthier than the Halloween candy.  At the cooking class for kids, we had a Halloween special last week and I had bought (and baked prior to class) a small pumpkin (called Pumpkin pie).

Baking it ahead when the oven is already in use, makes it easier to cut and pull the seeds out.  Save the seeds as they are a yummy snack while waiting for the soup to cook.


1 Pumpkin pie (in flesh minus seeds and skin)

2 cups chicken or vegetable stock

one clove chopped garlic

1 teaspoon of chopped ginger

2 carrots chopped

one potato chopped

1 tsp ground nutmeg

2 tsp ground cinnamon

1 tsp ground cardamom

salt and pepper

2 cups of water

1 tablespoon of olive oil


At medium heat put olive oil in a soup pot. Wait a few minutes for oil to heat up, add garlic and ginger and fry for a few minutes.  Add the rest of the ingredients to pot and let it simmer for 40 minutes.  If you like a chunky soup, leave as is.  If you like a smooth soup, use a hand blender once the soup has cooled down.  Adding some chestnuts and parsley as garnish when serving works.

Instructions for Roasting seeds

Place cleaned seeds with oil and some salt at 350 in the oven for 10 minutes.  Check if, they aren’t dried out, bake for another 5 minutes.