Halloween Jack Soup
Warm up your Halloween festivities with a bowl of enchanting Halloween Jack Soup, a vibrant and velvety blend of seasonal flavors that’s as comforting as it is festive. This creamy pumpkin-based soup, infused with carrots, aromatic spices like cinnamon, nutmeg, and ginger, and finished with a hint of coconut milk, delivers a perfect balance of sweetness and savory warmth. Quick to prepare in just 45 minutes, it's a delightful centerpiece for autumn gatherings or a cozy weeknight dinner. Garnish with sour cream or yogurt and crunchy toasted pumpkin seeds for an irresistible finishing touch that adds both flair and texture. Whether served as an appetizer or a main dish, this autumn-inspired creation is sure to bring a smile to every “Jack-o'-lantern” fan at your table. Perfect for Halloween parties, fall meals, or any day you crave the comforting taste of pumpkin soup!
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Recipe Information
Ingredients
- 4 cups pumpkin (fresh or canned)
- 2 medium carrots
- 1 small onion
- 3 cloves garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup pumpkin seeds (for garnish)
- 2 tablespoons sour cream or yogurt (for garnish)
Instructions
Peel and dice the carrots and onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onions and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced carrots and cook for 5 minutes, stirring occasionally.
Add the pumpkin (fresh or canned) and vegetable broth to the pot. Stir to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover. Cook for 15-20 minutes until the carrots are tender.
Using an immersion blender or a countertop blender, puree the soup until smooth. Be cautious with hot liquids when blending.
Return the soup to the pot if blended separately. Stir in the coconut milk, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Simmer for another 5 minutes to let the flavors meld together.
Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls. Swirl in a dollop of sour cream or yogurt for garnish and sprinkle with toasted pumpkin seeds for a festive touch.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4758 mg | 207% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 70.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6079 mg | 129% | |
*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.
