The only thing scarier than the pumpkins we carved at our gardening workshop in Harrow yesterday is food waste. It’s estimated that we waste 18,000 tonnes of delicious pumpkins each year by carving them for Hallowe’en, so this November don’t just dump Jack in the bin but give him a second life as this warming wintery soup as the cold weather sets in…

Serves 6

Prep Time: 20-30 minutes

Cook Time: 1 hour


1 hallowe’en pumpkin

2 tbsp olive oil

1 tbsp cumin seeds

2 sticks celery, diced

1 onion, diced

2 cloves garlic, finely chopped

1 handful fresh coriander, roughly chopped

1 litre vegetable stock


1. Carve your terrifying pumpkin, saving the seeds in a bowl.

2. Clean the seeds and roast them for about 10-15 minutes until crunchy, and eat as a snack!

3. Cut the pumpkin into chunks, removing the tough outer skin and roast for 45 minutes with the cumin seeds and half the oil at 200°c. Add the garlic when the pumpkin is cooked and toss to combine.

4. 10 minutes before the pumpkin is done, heat the oil in a large saucepan and add the celery and onion. Cook on a low heat until soft and sweet.

5. Add the pumpkin, stock and coriander and bring to the boil.

6. Take off the heat and blend until smooth.

7. Serve with crusty bread, a sprinkling of your toasted seeds and a dollop of sour cream.

Cormac Cleary

Cormac Cleary

Sustainable Food Assistant at University of Westminster and Aramark
Cormac Cleary

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