Spicy pumpkin soup Halloween style: Spicy and creamy, full of flavor and a real autumn soup. Made from small pumpkins and served in its own shell so it becomes a true Halloween treat.
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.
💭 Top tips
- Use small pumpkins to make the soup, because that way you can also 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.
- If 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 to the 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.
Preparation and storage
- This soup can be stored for up to two days in the refrigerator.
- You can freeze this soup in an airtight container for up to 2 months.
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Spicy pumpkin soup Halloween style
Ingredients
- 4 pumpkins small
- 2 tablespoons butter unsalted
- 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
Notes
- Use small pumpkins to make the soup, because that way you can also 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.
- If 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 to the 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.
Instructions
- Slice 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.
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