Are you wondering what to do with the pumpkin flesh that gets scooped out of the Jack ‘O’ Lantern? We have a chilli oil with a kick that is a perfect accompaniment in a delicious pumpkin soup. It’s infused with actual red chillis and adds a hot and spicy flavour to a Halloween supper.

We’ve added a new recipe below for our culinary customers to try. It’s a chilli and pumpkin soup which we think you’ll love. Let us know on our social media or share some alternative ideas. Is it a Trick or a Treat?


1 pumpkin – scooped out flesh
2 tablespoons of WV Chilli infused cold pressed rapeseed oil

2 cloves of garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 large onion, finely chopped
600ml vegetable stock
1/2 tablespoon chopped fresh sage

Garnish with:
Roughly chopped fresh sage
creme fraiche or sour cream



– Preheat the oven to 220oC. Cut open the pumpkin from the top forming a lid, remove and save.
– Scoop out the fresh pumpkin flesh in chunks, careful to remove the seeds.
– Add the pumpkin to a large roasting tin and coat the pieces with a tablespoon of chilli rapeseed oil.
– Put in the oven and roast for half an hour.
– Add the onion to a pan with the remaining chilli oil and fry until until browned.
– Add the garlic, chilli, cumin and coriander to the pan and cook for a further 2 minutes.
– Add the roast pumpkin to this pan with the stock, bring to the boil and simmer for 10 minutes.
– Add the soup to the soup food processor.
– Taste and season with salt to taste.

Add garnish if required: 

Fresh chopped chilli or chives
Creme fraiche or sour cream recommended
Serve with hot crusty bread

* You can use carrot and/or squash with this chilli rapeseed oil recipe as an alternative.