A classic recipe: an easy-to-make Halloween pumpkin soup. Tasty, gluten-free, and full of spices. Delicious, thick, creamy, and full of flavor. This is the soup recipe you want to prepare this Halloween! And each cup of soup is served in a pumpkin bowl for even more joy.
A delicious fall recipe
Today, a delicious recipe for Halloween soup that's full of spices. And this healthy pumpkin soup is a typical autumn dish. The veggie has a sweet taste, and with the right spices, it is also a warming soup that is great when cold outside. Comfort food at its best!
I scraped the flesh with a spoon from the small pumpkins and gave the outside a creepy face with a marker. Then, the soup was served at the table in the pumpkin. Surprising and very lovely to see the faces of our guests. And the soup? It was gone within minutes.
A Halloween pumpkin soup spiced up for even more flavor!
What do you need for a Halloween pumpkin soup without cream or sour cream?
- Pumpkin: Prepare this recipe with those small orange fresh pumpkins. They've got a soft flavor, and you can crave them well. If you want a quicker recipe, and you're not going to use the pumpkins as a bowl, you could also use canned pumpkin; about 30 ounces will be fine.
- Butter: Gives the soup a creamy flavor. If you use vegan butter or substitute with olive oil, this easy pumpkin soup is dairy-free.
- Garlic and shallot: These give a bit of a spicy flavor.
- Coriander, cumin, curry powder, and ginger: Spices that will give this soup a warming touch.
- Vegetable stock: This vegetable stock will give a deep flavor to this soup. Don't omit it!
How do you make this Spiced Pumpkin Soup Recipe
A recipe you can easily print can be found at the bottom of the blog.
- Hollow the pumpkin. Cut the top off the pumpkin with a sharp knife. Remove the seeds with a spoon. Then, cut the flesh from the pumpkin with a sharp knife. And use a spoon to scrape out the pulp at the bottom.
- Finely chop the flesh. Finely chop the pumpkin flesh to ensure the soup is ready quickly.
- Melt the butter in the pan and add the shallot. Fry for 3 minutes over medium heat. Then add the garlic and stir-fry for 30 seconds. Add the coriander, cumin, curry, and ginger to the pan. Stir-fry for 3 minutes. The herbs get even more flavor by baking.
- Place the pumpkin in the pan and add the stock. Bring everything to the boil and simmer for 20 minutes. Then, puree with an immersion blender until it is a smooth soup without chunks. Take the hollowed-out pumpkin and spoon the soup into it. Serve this delicious pumpkin soup immediately.
Serving tip: Delicious with Witch Finger Breadsticks and Mummies to eat.
How to thicken soup?
Only add a little stock to serve a thick pumpkin soup. But make sure you have some extra vegetable stock aside if you're going to thin it afterward.
You can thicken the soup by mixing two tablespoons of cornstarch with half a cup of stock. Mix it well and pour it into the soup pan. Let everything simmer for a few minutes until it's thickened. Put the homemade pumpkin soup in the bowls and serve.
Variations and Tips
- Spicy: Add a little cayenne pepper or chili flakes for a spicy kick.
- Puree gently: Use the immersion blender gently on the soup to avoid splashing or spilling.
- Toppings: Besides parsley, roasted pumpkin seeds or a touch of balsamic vinegar are tasty and beautiful.
- Sweet: Add a dash of maple syrup.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 4 pumpkins, small
- 2 tablespoons butter, unsalted
- 2 shallot, sliced finely
- 1 clove garlic, squeezed
- 1 teaspoon ground coriander, ground
- 1 teaspoon ground cumin, ground
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 4½ cups vegetable broth, + possibly some extra to dilute
- salt and pepper
Instructions
Preparation
- Slice the cap of the pumpkins.4 pumpkins
- Scrape with a spoon the seeds out (tip: roast the seeds for a snack or as a topping)
- Then, scrape the flesh from the pumpkins and put it in a bowl. Set aside.
Pumpkin soup
- Put the butter in the pan and fry the shallot for about three minutes, then add the garlic and stir-fry for another 30 seconds.2 tablespoons butter, 2 shallot, 1 clove garlic
- Stir the coriander, cumin, curry powder, and ginger with the onion mixture and bake for three minutes.1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 teaspoons curry powder, 1 teaspoon ground ginger
- Add the pumpkin to the pan and pour as much stock into the pan, so everything is just covered.4½ cups vegetable broth
- Bring the soup to a boil and turn the heat to low.
- Let everything simmer for 20 minutes.
- Puree the soup with an immersion blender and, if necessary, dilute with the stock to the desired thickness.
- Heat it again until it's almost to the boil, and season with salt and pepper.
- Serve the soup in the hollowed pumpkins.
Notes
3. Substitutes: Butter: Vegan margarine or oil for a vegan recipe. 4. Also delicious:
Serve this soup with mummies to eat or creepy bread fingers for a nice Halloween touch. 5. Variations and Tips
- Spicy: Add a little cayenne pepper or chili flakes for a spicy kick.
- Purée gently: Use the immersion blender gently on the soup to avoid splashing or spilling.
- Toppings: Besides parsley, toasted pumpkin seeds or a touch of balsamic vinegar are tasty and beautiful to use.
- Sweet: Add a dash of maple syrup.
- This soup can be stored for up to two days in the refrigerator.
- You can freeze this in an airtight container for up to two months.
- Reheat: on medium-high heat until warm, while stirring.
Nutrition
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