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From Jack-o’-Lanterns to Pumpkin Soup
Pumpkins are one of the most recognisable signs that Halloween is on its way. From glowing jack-o’-lanterns on doorsteps to pumpkin picking with the family, these bright orange fruits have become part of the fun – but the tradition of carving them has a much longer and rather spooky story.
Why do we carve pumpkins at Halloween?
Before pumpkins became Halloween favourites, people in Ireland traditionally carved frightening faces into turnips, placing candles inside to create lanterns. The custom is associated with Halloween traditions and the folktale of “Stingy Jack”, who was said to wander with a light inside a hollowed-out turnip.
When Irish emigrants took their traditions to North America, pumpkins eventually became the popular choice. They were readily available and, importantly for anyone who has ever tried carving a turnip, much easier to hollow out!
Today, pumpkin carving is a chance for families to get creative together – whether you choose a traditional spooky face or something completely different.
Pumpkin power!
There’s plenty hiding underneath that orange skin, too. Pumpkin contains beta-carotene, the pigment responsible for much of its bright orange colour, which the body can convert into vitamin A. It also provides vitamin C, potassium and fibre.
So, after Halloween is over, pumpkins don't have to be destined for the bin. If you're using pumpkin flesh suitable for cooking, turn it into a warming family meal instead.
Easy creamy pumpkin soup
Perfect for a chilly autumn day, this simple soup makes around 4–6 servings.
You’ll need: 1kg pumpkin flesh, peeled and chopped; 1 large onion, chopped; 1 tbsp olive oil; 700ml low-salt vegetable stock; 100ml single cream; and a little black pepper. You could also add a pinch of nutmeg for an extra autumnal flavour.
To make it: Gently cook the onion in the oil for around 5 minutes until soft. Add the pumpkin and cook for another 5 minutes, then pour in the stock. Bring to the boil, reduce the heat and simmer for around 15–20 minutes, or until the pumpkin is completely tender.
Allow it to cool slightly before carefully blending until smooth. Stir through the cream, gently reheat and serve. Adults should handle chopping, hot pans and blending, with children helping with safer jobs such as measuring and stirring cooled ingredients.
Cook once, enjoy it later
Pumpkin soup is also a handy batch-cooking recipe. Pumpkin soup freezes well, too – Good Food recommends freezing its pumpkin soup for up to two months.
Make a larger batch, allow it to cool, divide it into freezer-safe containers and freeze in family-sized or individual portions. Defrost in the fridge before reheating thoroughly – an easy homemade lunch or dinner ready for another cold autumn day.
Top tip: If you're carving a pumpkin for Halloween, only cook with flesh that has been kept clean and handled as food – don't use a pumpkin that's been sitting outside as a lantern.
Image: Mathias Reding / Pexels