All Hallows Eve Soup
Celebrate the magic of autumn with All Hallows Eve Soup, a velvety blend of roasted pumpkin, sweet carrots, and a hint of apple for a touch of natural sweetness. Infused with warming spices like cinnamon, nutmeg, and cumin, this creamy soup is both comforting and hauntingly flavorful, thanks to a swirl of coconut milk that lends it a rich and luxurious texture. Perfect for Halloween gatherings or cozy fall evenings, it’s topped with golden toasted pumpkin seeds for a delightful crunch and can be paired with crusty bread for a complete meal. With its vibrant orange hue and wholesome ingredients, this seasonal favorite is a festive and healthy way to embrace the flavors of fall.
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 pounds) pumpkin
- 3 large carrots
- 1 medium-sized apple
- 1 large onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons ground cumin
- 1 teaspoons thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 0.25 cups pumpkin seeds
- 1 loaf crusty bread (optional)
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the pumpkin in half and scoop out the seeds and pulp. Reserve the seeds for roasting later if desired. Peel the carrots and chop them into chunks.
Place the pumpkin halves and carrot chunks on a baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Roast in the preheated oven for 35-40 minutes, or until tender.
While the vegetables roast, peel and core the apple. Dice it into small pieces. Peel and roughly chop the onion, and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the onion and garlic, cooking until they are softened and fragrant, about 5 minutes.
Add the diced apple to the pot and cook for another 3 minutes, stirring occasionally.
Once the roasted vegetables are done, scoop the flesh from the roasted pumpkin using a spoon and add it along with the carrots into the pot.
Pour in the vegetable broth and stir in the cinnamon, nutmeg, cumin, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to blend the flavors.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender, but let the soup cool slightly before blending and ensure to vent the lid.
Stir in the coconut milk to make the soup creamy. Adjust seasoning as needed.
For a spooky garnish, toast pumpkin seeds in a dry skillet over medium heat until they pop and turn golden. Sprinkle them on top of the soup when serving.
Serve the soup hot with crusty bread on the side, if desired, and enjoy your All Hallows Eve Soup!
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6921 mg | 301% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 111.9 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 7702 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
