Celebrate Halloween with a Pagan-Inspired Feast: Delicious Seasonal Recipes for a Magical Three-Course Meal
- Mama Pacha
- Oct 30, 2024
- 4 min read
Welcome to a recipe that’s been tried, tested, and fully embraced in our household—a three-course pagan Halloween-inspired meal that brings the flavours of the season to life! I absolutely love using herbs in cooking, and sage is one of my favourites, especially in winter warmers like the pumpkin soup. Its earthy tones work so well with the sweetness of the roasted pumpkin and the nuttiness of the crumble.
Each course in this meal tells a story rooted in nature, drawing from the ancient traditions of Samhain, the pagan festival marking the end of the harvest. This Halloween feast has become a Mama Pacha tradition, served to honour the season’s harvest and the warm spirit of everyone gathering around. From the velvety roasted pumpkin soup starter to the hearty chicken and mushroom pie and finishing with a spiced fruit crumble, the flavours are as comforting as they are festive.
Starter
Roasted Pumpkin and Sage Soup with Hazelnut Crumble
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
1 small pumpkin (or butternut squash), peeled, deseeded, and cubed
1 large onion, chopped
2 garlic cloves, minced
A handful of fresh sage leaves
750ml vegetable stock
100ml oat cream (or other plant-based cream)
1 tbsp olive oil
Salt and pepper to taste
Hazelnut Crumble:
50g hazelnuts, chopped
1 tbsp breadcrumbs
1 tbsp olive oil
Instructions:
Preheat the oven to 200°C. Toss the pumpkin cubes with olive oil, salt, pepper, and a few sage leaves. Roast for about 20–25 minutes or until tender.
In a pot, heat a little olive oil and add the onion and garlic. Sauté until soft and fragrant.
Add the roasted pumpkin to the pot along with the vegetable stock and simmer for 10 minutes.
Blend until smooth, stir in the oat cream, and adjust seasoning to taste.
For the crumble, toast chopped hazelnuts and breadcrumbs in a small pan with olive oil until golden.
Serve the soup topped with hazelnut crumble and extra sage leaves for garnish.
Main (I've included a vegetarian version below too)
Chicken, Chestnut, and Mushroom Pie with Root Vegetable Mash
Prep Time: 25 minutes
Cooking Time: 40 minutes
Ingredients:
2 boneless, skinless chicken thighs, cubed
200g chestnuts (cooked and peeled)
200g mixed mushrooms (such as chanterelles or chestnut mushrooms), sliced
1 large leek, chopped
2 garlic cloves, minced
200ml vegetable or chicken stock
100ml oat cream or other non-dairy milk
1 tbsp fresh thyme leaves
1 tbsp olive oil
Ready-made puff pastry (vegan or traditional)
Salt and pepper to taste
Root Vegetable Mash:
3 large potatoes, peeled and cubed
2 parsnips, peeled and cubed
2 carrots, peeled and cubed
2 tbsp vegan butter or olive oil
Salt and pepper to taste
Instructions:
Preheat oven to 180°C. In a large pan, heat olive oil and add the chicken. Sauté until golden, then add leeks, garlic, mushrooms, and thyme. Cook until softened.
Add chestnuts and vegetable or chicken stock, simmering for about 10 minutes. Stir in oat cream, season to taste, and cook until thickened.
Pour the filling into a pie dish and cover with puff pastry, crimping the edges. Make a few small cuts on top for ventilation.
Bake for 20–25 minutes or until the pastry is golden.
For the mash, boil potatoes, parsnips, and carrots until tender. Drain, mash with vegan butter, and season.
Serve the pie with a scoop of root vegetable mash.
Vegetarian Version
Chestnut and Mushroom Pie with Root Vegetable Mash
Prep Time: 20 minutes
Cooking Time: 35 minutes
Ingredients:
200g chestnuts (cooked and peeled)
200g mixed mushrooms (such as chanterelles or chestnut mushrooms), sliced
1 large leek, chopped
2 garlic cloves, minced
200ml vegetable stock
100ml oat cream or non-dairy milk
1 tbsp fresh thyme leaves
1 tbsp olive oil
Ready-made vegan puff pastry
Salt and pepper to taste
Root Vegetable Mash:
3 large potatoes, peeled and cubed
2 parsnips, peeled and cubed
2 carrots, peeled and cubed
2 tbsp vegan butter or olive oil
Salt and pepper to taste
Instructions:
Preheat oven to 180°C. In a large pan, heat olive oil and sauté leeks, garlic, mushrooms, and thyme until soft and fragrant.
Add chestnuts and vegetable stock, simmering for about 10 minutes. Stir in oat cream, season to taste, and cook for a few minutes more until thickened.
Pour the filling into a pie dish and cover with puff pastry, crimping the edges. Make a few small cuts in the top for ventilation.
Bake for 20–25 minutes or until the pastry is golden.
For the mash, boil potatoes, parsnips, and carrots until tender. Drain, mash with vegan butter, and season.
Serve the pie with a generous scoop of root vegetable mash.
Dessert
Spiced Apple and Blackberry Crumble with Oat and Walnut Topping
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
4 large Bramley apples, peeled and sliced
200g blackberries (fresh or frozen)
1 tbsp maple syrup or honey
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Zest of 1 lemon
Oat and Walnut Topping:
100g oats
50g walnuts, chopped
50g flour (can use wholemeal)
50g vegan butter or coconut oil
2 tbsp brown sugar or maple syrup
Instructions:
Preheat oven to 180°C. In a large bowl, mix apple slices, blackberries, maple syrup, cinnamon, nutmeg, and lemon zest. Transfer to a baking dish.
For the topping, mix oats, walnuts, flour, sugar, and vegan butter until crumbly. Sprinkle over the fruit.
Bake for 25–30 minutes until golden and bubbly.
Serve warm with a scoop of oat or almond ice cream for a lux finish.
We’d love to hear your thoughts! Dive into our blogs for more seasonal inspiration, browse our website for unique home décor, and don’t forget to leave your comments and reviews of this special Halloween meal.
Much Love & Yumminess
Mama Pacha x
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