Salmon and pumpkin soup with ginger

  • Perfect for your Halloween party!

This is a delicious, warming and very interesting soup, something a bit different for your Halloween party!

We’ve adapted this recipe a little but thanks to Recipes Simply Delicious for the original inspiration.  This recipe would work equally well with BigFish Brand Organic salmon fillets or our Sea Trout fillets.


  • 1

    small pumpkin (about 500g) or you can use butternut squash

  • 2

    BigFish Brand plain salmon (or trout) fillets, defrosted as per pack instructions

  • 2 tsp

    freshly grated ginger

  • 250ml

    orange juice

  • 250ml

    sour cream or creme fraiche, taken from a 284 ml tub

  • 1 sprig

    fresh rosemary

  • 3 tsp

    curry powder

  • salt and freshly ground black pepper
  • 1 tbsp each

    pine nuts and pumpkin seeds

  • Plus

    for a Halloween party this soup looks great served in another pumpkin, with the flesh scooped out (you can use the flesh in another recipe!)


  • 1.

    Wash the outside of the pumpkin or squash, cut off the stem and the base.  Fill a large pan 1/3 full of water, bring to the boil and then put the pumpkin in the water, covering with a lid.

  • 2.

    Boil the pumpkin for ten minutes, then turn it using two spoons so that the other end is submerged in the hot water.  Cover again, boil for a further ten minutes, remove from the water and allow to cool.

  • 3.

    When cool enough to handle, cut the pumpkin flesh away from the skin and put back in the water, adding the rosemary and covering again.  Simmer for a further 15 minutes.

  • 4.

    While the pumpkin is simmering, pan fry the salmon fillets in a little olive oil – just for 3-4 minutes until lightly cooked through.

  • 5.

    When the pumpkin is cooked, remove the rosemary. Puree the pumpkin pieces in the remaining water using a hand blender.  Add the orange juice, 225ml of sour cream or crème  fraiche, ginger and curry powder.  Stir, season, then taste and adjust the seasoning as necessary.

  • 6.

    To serve, put the soup in a serving dish.  Gently flake the cooked salmon fillets by hand and stir into the soup. Toast the pine nuts and pumpkin seeds in a dry pan for a few minutes then sprinkle over the top, adding a swirl of the remaining sour cream or crème fraiche.

  • “I love this creamy and warming soup, it is straightforward to make and will certainly be a talking point for your Halloween guests! ”

    Louise Coulbeck, Director

Preparation Time

30 minutes

Cooking Time

30 minutes