Halloween Pumpkin Soup Recipe
Pumpkins are everywhere at Halloween. You can find the larger ones carved into spooky-looking Jack-o-Lanterns, while the smaller varieties can be used to make delicious homemade pumpkin soup recipes and other pumpkin-based treats, both savory and sweet.
There are different types of pumpkin soup to choose from. Some are thick while others are thin, some are very rich and sweet, boasting ingredients like cream and sugar, while others include onions, garlic and more savory flavors. As for the garnish or toppings, choose from roasted pumpkin seeds, sour cream or crème fraiche, croutons, or anything else you wish to add.
This recipe makes 3 to 4 servings and leftovers will keep for up to 3 days in the refrigerator. Alternatively you can make a nice big batch of this and freeze it for up to 3 months. If you are making this out of season or you can't get fresh pumpkins, you can use 2 1/4 cups of pumpkin puree. You will need to 100% pure kind, not pumpkin pie filling.
How To Roast Pumpkin Seeds - One of the best toppings for this soup is roasted pumpkin seeds, so keep the seeds when you are preparing the pumpkin if you wish to roast your own. Rinse the seeds then put them in a pot of salted water and simmer then for 10 minutes. Drain them, then toss with olive oil and sprinkle over some salt. Now bake them at 400 degrees F for 5 to 10 minutes or until they are done. The exact timing depends on their size. They are done when they are lightly browned. Larger pumpkin seeds might take up to 20 minutes.
So now you know how to garnish the dish, it's time for the pumpkin soup recipe!
What You Will Need - 2 sugar pumpkins. Olive oil, as needed. 3 minced garlic cloves. 2 diced shallots. 2 cups chicken or vegetable stock. 1 cup whole milk.
2 tablespoons maple syrup or honey. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1/4 teaspoon cinnamon. Roasted pumpkin seeds and/or fresh cilantro, for garnish (optional).
How To Make It - First preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the tops off the pumpkins, then cut them in half and remove the strings and seeds using a spoon. If you want to roast the seeds, keep them, else you can discard them now. Brush some olive oil over the pumpkin flesh then bake face-down on the prepared baking sheet for 45 minutes or until tender.
Let the pumpkin cool, then discard the skin. Meanwhile you can sauté the garlic and shallots in a tablespoon of oil for a few minutes or until lightly browned. Don't let them burn. Now add the pumpkin, stock, milk, maple syrup or honey, salt, pepper, nutmeg and cinnamon, and stir well to mix. Bring the soup to a simmer.
Now you're ready to puree the soup, and you can either do this in a conventional blender or using a handheld stick blender. After blending, cook the soup for a further 10 minutes to mellow out the flavors some more, then taste and adjust the seasonings if necessary. Serve immediately, garnished with roasted pumpkin seeds and/or fresh cilantro if liked.