Spicy and creamy, full of flavor and a real autumn soup: spicy pumpkin soup. Made from small pumpkins and served in its own shell so it becomes a true Halloween treat.
A new theme week and this time: Halloween. A party that in the Netherlands is becoming more popular each year. And that's great, because it's such fun to walk along the town in the dark days all dressed up. It is a kind of St. Maarten and Carnival together. But then a little creepy.
We will joining it this year and are definitely eating Halloween food (but of course) and make some fun crafts which are not expensive and super fun to decorate your home with at Halloween.
Today the first dish: Spicy pumpkin soup. Pumpkin soup is a typical autumn dish. Pumpkin itself has a bit of a sweet taste and with the right spices, it is also a very warming soup, great at cold days yet to come. I scraped the flesh with a spoon from the small pumpkins and gave the pumpkin a creepy face with a marker. I then served the soup at the table in the pumpkin. Surprising and very nice to see the faces of the guests. And the soup was gone within minutes.
- I used pretty small pumpkins to make the soup I also could use them as soup bowls. But if you got a large pumpkin, you can use that as a bowl to serve your soup. That looks super festive.
- you want a thick soup, don't add too much stock in the beginning. Make sure you have some more at hand, if you want to dilute it in the end.
- To bring the soup at taste, in the end add the salt and pepper. If you would do that earlier, the soup will thicken by cooking it and can get too salty.
It's a good taste!
Recipe: Spicy pumpkin soup
Did you make this spicy pumpkin soup for Halloween? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Spicy pumpkin soup Halloween style
- 4 pumpkin small
- 2 tablespoons butter
- 2 shallots chopped
- 1 clove garlic chopped
- 1 teaspoon coriander ground
- 1 teaspoon cumin ground
- 2 teaspoons curry
- 1 teaspoon ginger ground
- 1 liter vegetable broth + possibly some extra to dilute
- Cut the cap of the pumpkins.
- Scrape with a spoon the seeds from the pumpkin (tip: roast the seeds for a snack)
- Then scrape the flesh from the pumpkins and this in a bowl. Set aside.
- Put the butter in the pan and fry the shallot for about 3 minutes, then add the garlic and stir fry for another 30 seconds.
- Stir the coriander, cumin, curry powder and ginger with the onion mixture and bake for 3 minutes and (the house now smells delicious too).
- Add the pumpkin to the pan and pour as much broth in so everything is just covered.
- Bring the soup to a boil and turn the heat to low.
- Let everything simmer for 20 minutes.
- Puree the soup with a blender and, if necessary, dilute with the stock to the desired thickness.
- Heat the soup until it is almost to the boil and season with salt and pepper.
- Serve in hollowed pumpkins.