Try This Pumpkin Soup Recipe For Your Halloween Dinner Plans

It’s Halloween, and you’re probably planning a party with friends and loved ones or just a simple at-home dinner plan with family, that’s if you’re not stuck dashing out some sweets to disturbing neighboring children in Halloween costumes or scaring them off just to entertain them.

So whether you’re burying yourself on a couch watching scary movies at home or hosting your non-trick-or-treaters friends at a party, there’s a recipe idea that will add a bit of scary deliciousness to the taste buds.

Presenting the Pumpkin soup, which can either be served in the soup bowl or in the most imaginable way – The pumpkin bowl itself and you can use the seeds as a topping.

Ready to discover this spooky soup recipe? Continue reading:

Ingredients:

For the soup:

2 minced garlic cloves

1 tablespoon of extra-virgin olive oil

2 thinly sliced leeks

One 28-ounce can of pumpkin puree

1 tablespoon of unsalted butter

4 cups of chicken or vegetable broth

Kosher salt and freshly ground black pepper

2 teaspoons of fresh thyme leaves

1 bay leaf

⅓ cup of heavy cream

6 sage leaves

If you’d rather use pumpkin bowls to serve the soup:

3 tablespoons of extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 small pie pumpkins

For the Toppings:

⅓ cup of extra-virgin olive oil

1½ tablespoons of extra-virgin olive oil

4 ounces of baby kale or spinach

1 garlic clove

¼ cup of Parmesan cheese

Flaky sea salt

¼ teaspoon of cayenne pepper

1 teaspoon of smoked paprika

Reserved pumpkin seeds

How To:

1. Place a large pot under medium heat, add olive oil, butter, and leeks, and saute for about 3 mins until tender. Then add garlic and cook for an extra 1 min until fragrant.

2. Add the pumpkin puree and broth into a pot then add salt and pepper for flavoring. Add the bay leaf, sage leaves and thyme then cover the pot and allow to simmer for approx. 30 to 40 mins under low heat until the soup develops a delicious scent. At this point, take out the bay leaf, and blend the soup mixture with a hand blender while in the pot until smooth, then stir in the heavy cream

3. To make the pumpkin bowls, line your baking tray with baking paper and preheat the oven to 204.4°C

4. To scoop out the seeds, remove the top of the pumpkin by cutting around the stalk of each pumpkin. Take out the seeds by washing them and laying them on a paper towel to dry. Rub in the olive oil inside each pumpkin and season with salt and pepper.

5. At this point some do roast the pumpkin for approx. 20-25 mins avoiding the flesh being too soft so it doesn’t collapse, but I will say leave it fresh with the olive oil, salt, and pepper rubbed in and serve the soup in it.

6. For the toppings, combine the baby kale leaves and garlic in the bowl of a food processor or blender, as you blend, gradually add ⅓ cup olive oil and the Parmesan cheese. Add salt and pepper for seasoning; then set aside.

7. For the pumpkin seeds, add the seeds in a skillet under medium heat with 1½ tablespoons of olive oil in it, fry the seeds until toasted, not forgetting to stir constantly for approx. 2mins. Add the smoked paprika, cayenne, and flaky sea salt, and stir until they’re well combined

8. Finally, to serve, divide the soup into the pumpkin bowls or into the old traditional soup bowls, and top each serving with 2 tablespoons of the kale toppings/presto and fried seeds, Enjoy and Happy Halloween!