Halloween soups

Warm up to our Halloween soup recipes, made with the best of autumn produce. We have gorgeous pumpkin soup recipes, butternut squash soup, hearty chilli con carne and lots more for a chilly All Hallows' Eve.

16 recipes



Dish type

121 reviews

A deliciously rich pumpkin soup. Pumpkin, carrots and onions are roasted, before being pureed with cooked potato, stock and double cream. Serve with a dollop of cream and crusty bread.

Recipe by: Craig

19 reviews

This is a tried and true pumpkin soup recipe. This thick soup is a meal in itself - ideal with just some bread on the side. You can give or take with the listed ingredients to your liking.

Recipe by: Jo

202 reviews

A deliciously creamy pumpkin soup that is flavoured with fresh thyme, garlic and peppercorns. Finishing with cream brings out the sweet flavour of the pumpkin.

Recipe by: Lea Ogawa

4 reviews

A quick and easy pumpkin soup which is delicious and yet ideal for beginners. Serve this at Halloween for a wonderful warmer.

Recipe by: Leigh Boileau

27 reviews

This easy soup will really warm you up on a chilly evening!

Recipe by: danaopal

425 reviews

A super-easy, yet delicious pumpkin soup. Chicken stock, pumpkin puree and seasonings are simmered together before being liquidised and served. Enjoy with a crusty bread roll.

Recipe by: Lea Ogawa

1 review

Enjoy this spicy pumpkin soup at Halloween. Carve the pumpkin shell into a spooky-looking lantern, and use the scooped-out flesh to make the soup.

Recipe by: Maggie Pannell

138 reviews

This warming vegan pumpkin soup tastes impossibly creamy.


32 reviews

Roasting the pumpkin develops the flavour and ensures this simple pumpkin soup tastes as good as it does with only a handful of ingredients.

Recipe by: Kathy

406 reviews

A deliciously creamy and lightly spiced soup. Change the level of spiciness by adjusting the amount of curry powder. You can also make this soup creamier by using double cream instead of single. Serve with fresh crusty bread. The perfect winter warmer.

Recipe by: Mary Ingram

1 / 2

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