Description
Indulge in the warmth of autumn with this delightful Halloween Pumpkin Soup, served in charming mini pumpkins. Each spoonful is a velvety blend of pumpkin, spices, and coconut milk that evokes cozy memories of fall gatherings. Perfect for festive dinners or Halloween parties, this dish is as visually appealing as it is delicious.
Ingredients
Scale
- 4 mini pumpkins
- 1 medium sweet onion, chopped
- 3 cloves fresh garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Slice off the tops of each mini pumpkin and scoop out the seeds.
- In a large pot over medium heat, heat olive oil and sauté the chopped onion until translucent. Add minced garlic and cook until fragrant.
- Chop the scooped-out pumpkin flesh and add it to the pot with vegetable broth. Simmer until tender.
- Blend the mixture until smooth using an immersion blender. Stir in coconut milk and heat gently.
- Season with cinnamon, nutmeg, salt, and pepper to taste.
- Ladle the soup into prepared mini pumpkins and garnish with fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pumpkin filled with soup (approximately 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg