Pumpkin soup for a healthy Halloween recipe

Halloween is associated with sweets, tricks, treats and classic movies, but at this glowing time of the year when we all tuck up with warming meals, big jumpers and cosy hobbies, it's nourishing foods that are very much on the agenda for soothing mind, body, and soul. Giving Halloween a healthy vibe this year, why not swap out some of the sugary snacks for seasonal inspiration with this super soothing, healthy pumpkin soup - spa-approved for optimum autumn wellbeing?

Healthy Halloween soup recipe ingredients (serves four)

• 800g Pumpkin, roasted
• 10g Coconut oil
• 300g Onion, finely chopped
• 50g Celery, finely chopped
• 8g Garlic, minced
• 50g White leek, roughly chopped
• 10 Large sage leaves
• Two bay leaves
• 750ml Chicken stock
• Two Granny Smith apples, grated
• 80g Chestnuts

Ingredients to garnish

• 10g Mustard seeds
• 2tbsp Cider vinegar
• One tsp honey
• (Blanch mustard seeds in boiling water. Soak for 10 minutes. Drain and mix with the honey and cider vinegar).

How to make healthy pumpkin soup

• Preheat oven to 1800C/ 3500F
• Roast the pumpkin on a non stick baking sheet for approximately 30 minutes until golden brown.
• In a thick bottomed melt the coconut oil and sweat on a medium heat until lightly golden brown, stirring occasionally.
• Add the roasted pumpkin.
• Cover with the stock.
• Add bay leaves and sage and simmer for 20 minutes.
• Remove the bay leaves, add the grated apple and chestnuts and blend using a stick blender or a jug blender until smooth. Pass through a fine sieve.
• Serve in bowls with the mustard seed garnish.