Two Vegan Bonfire Night Autumnal Soup Recipes

These two soups are perfect for Bonfire Night, Halloween gatherings, and cosy autumn evenings. They use inexpensive seasonal vegetables, warming spices, and comforting flavours that make them feel far more luxurious than their cost suggests.

Spiced Pumpkin, Carrot & Ginger Soup

The Ultimate Budget-Friendly Autumn Warmer

When the evenings turn chilly, and fireworks light up the sky, few things are more comforting than a steaming bowl of pumpkin, carrot and ginger soup. Sweet pumpkin and carrots blend beautifully with fiery ginger, while a touch of warming spice creates a soup that’s rich, vibrant, and perfect for cold autumn nights.

Ingredients (Serves 4-6)

• 500g pumpkin, diced
• 500g carrots, sliced
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 large thumb-sized piece of fresh ginger, grated
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp chilli flakes
• 1 litre vegetable stock
• 200ml coconut milk
• Salt and black pepper

Method

1. Gently fry the onion in a large saucepan until softened.
2. Add garlic and ginger and cook for 1 minute.
3. Stir in the cumin, coriander and chilli flakes.
4. Add the pumpkin and carrots and mix well.
5. Pour in the vegetable stock.
6. Simmer for 25-30 minutes until the vegetables are tender.
7. Blend until smooth.
8. Stir through the coconut milk and season to taste.
9. Serve with crusty bread.

Why You’ll Love It

This affordable vegan soup combines natural sweetness with warming ginger and subtle spice. The result is silky, nourishing comfort food that’s ideal after an autumn walk or an evening spent watching fireworks.

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Roasted Pumpkin & Butternut Squash Firelight Soup

A Rich and Warming Vegan Autumn Soup

This luxurious soup celebrates two of autumn’s finest vegetables. Roasting the pumpkin and butternut squash develops deep caramelised flavours, while warming spices create a bowl that feels like autumn itself.

Ingredients (Serves 4-6)

• 500g pumpkin, diced
• 1 medium butternut squash, peeled and diced
• 1 large onion, quartered
• 4 cloves garlic
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 litre vegetable stock
• 150ml oat cream or oat milk
• Salt and black pepper

Method

1. Heat the oven to 200°C.
2. Place the pumpkin, squash, onion and garlic on a baking tray.
3. Sprinkle with smoked paprika, cinnamon and nutmeg.
4. Roast for 35-40 minutes until golden and caramelised.
5. Transfer everything to a saucepan and add the vegetable stock.
6. Simmer for 10 minutes.
7. Blend until velvety smooth.
8. Stir in the oat cream and season to taste.
9. Serve with toasted pumpkin seeds, a drizzle of coconut cream or warm bread.

Why You’ll Love It

The sweetness of roasted pumpkin and butternut squash combines beautifully with warming cinnamon, nutmeg and smoky paprika. The flavours evoke crackling bonfires, colourful falling leaves and cosy evenings wrapped in blankets.