Vegan spooky pumpkin soup with sourdough toasties

With Halloween just around the corner, Jason’s Sourdough has teamed up with food blogger, Jennifer Leigh, to create a spooky pumpkin soup recipe.

Best served with cheese toasties as gooey dips, this vegan recipe is sure to have the whole family feeling ghoulish this October.

Serves: 2-3

Ingredients for the soup:

The flesh of 1 medium-sized pumpkin (Or butternut squash for convenience. Keep the pumpkin/squash for the soup bowl)

2 medium-sized sweet potatoes

A punnet of cherry tomatoes

1 whole jar of beetroot slices (plus juice for colouring)

A handful of basil

Smoked paprika spice

Garlic spice

Olive oil

For the cheese toasties:

Jason’s Sourdough Craft Beer Ciabattin

Vegan Cheese Slices (we used Violife in this recipe)

Vegan butter to spread

Optional: Vegan greek yoghurt for the pentagram design


1. Cut the head of the pumpkin and carve out the stringy flesh. Set the pumpkin seeds aside to roast as an optional soup topping, or to use at a later date.

2. Cut into the sides of the pumpkin and chop into bite-sized chunks to roast for the soup. If you’re using the same pumpkin as a bowl (like images suggest), don’t cut too close to the sides.

3. Chop and peel two medium-sized sweet potatoes into similar bite-sized chunks

4. Add both the pumpkin and sweet potato pieces to a baking tray. Drizzle with olive oil, paprika spice and garlic spice and roast for 20 minutes. If you’re using the pumpkin as a bowl, follow the same method and brush olive oil across the pumpkin to allow it to crisp up

5. After 20 minutes, take the baking tray out of the oven and add the cherry tomatoes to the same tray. Bake for another 10 minutes.

6. Once complete, combine all ingredients, with beetroot slices into a food processor and blend into soup. Add extra beetroot juice until soup reaches desired consistency.

7. Serve up and enjoy!

Cheese toasties method:

1. Cut your Jason’s Craft Beer Ciabattin Sourdough slices into a spooky shape. We’ve made oracle toasties with a heart-shaped cutter, then used a bottle top to punch through to create the hole.

2. Using your oracle-bread as a template, cut the same shape out of the vegan cheese slices.

3. Toast your sourdough slices until slightly brown.

4. Create a sandwich using your cheese slices and butter both sides and add to a baking tray.

5. Place the cheese toasties under a grill on medium heat for 10-15 minutes.

6. Dunk into the soup and enjoy!

Recipe created by Jennifer Leigh (jenuinely.vegan) in partnership with Jason’s Sourdough,