Halloween Pumpkin Soup without Cream
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Pumpkin: Use small pumpkins to make the soup, and use them as soup bowls. But if you've got a large one, you can use that as a big soup bowl to serve your soup. That looks super festive.
2. Pepper and salt: Add salt and pepper just before serving to bring the soup to the right flavor. If you do that earlier, the liquids evaporate while cooking, and your soup can get too salty.
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
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
Calories: 432kcal | Carbohydrates: 94g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1067mg | Fiber: 7g | Sugar: 41g | Vitamin A: 116886IU | Vitamin C: 124mg | Iron: 11mg
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