Vampire Soup with Cheese Fingers – Halloween

Beetroot & pumpkin soup

Serves 4


  • 2 tsp oil
  • 1 small onion, diced
  • 2 sticks of celery, diced
  • 1 clove garlic, finely diced
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 800g pumpkin or butternut squash, peeled and chopped small
  • 800ml vegetable stock
  • 4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
  • 4 slices of bread
  • 4 slices Godminster cheese


In a large saucepan heat the oil over a low/medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft. Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft. For the fingers, lightly toast the bread. Add the cheese and grill until the cheese bubbles. Slice into fingers.



Please enter your comment!
Please enter your name here