Halloween Pumpkin Soup with Breadstick Broomsticks
Transform your Halloween table into a festive feast with this hearty Halloween Pumpkin Soup with Breadstick Broomsticks! Velvety smooth and packed with autumnal flavor, this comforting soup combines the sweetness of pumpkin puree with warming spices like nutmeg and cinnamon, balanced by a splash of creamy richness. The true showstoppers, however, are the whimsical breadstick broomsticks—golden-baked dough adorned with Parmesan and rosemary, creatively paired with pretzel "handles." Quick to prepare and perfect for dipping, this fun and family-friendly recipe is as delicious as it is festive. Ideal for a Halloween party or a seasonal dinner, this dish brings together cozy fall flavors and playful presentation for a spooktacular meal everyone will love.
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Recipe Information
Ingredients
- 4 cups Pumpkin puree
- 3 cups Vegetable stock
- 1 cup Heavy cream
- 1 large, diced Onion
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped for garnish Chives
- 1 package Refrigerated breadstick dough
- 2 tablespoons, grated Parmesan cheese
- 1 teaspoon, finely chopped Rosemary
- 12 whole sticks Pretzel sticks
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
Stir in the pumpkin puree, vegetable stock, nutmeg, ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Blend the soup with an immersion blender (or transfer it carefully to a traditional blender) until smooth.
Stir in the heavy cream and simmer for 5 more minutes. Adjust seasoning to taste.
Preheat the oven to 375°F (190°C).
Roll out the refrigerated breadstick dough and cut it into thin strips, about 6 inches long. Twist each strip to resemble broomstick bristles.
Sprinkle the dough with grated Parmesan cheese and chopped rosemary. Bake the breadsticks on a lined baking sheet for 8-10 minutes or until golden brown.
Once the breadsticks have cooled slightly, attach a pretzel stick to one end of each breadstick to form a broomstick shape.
Serve the pumpkin soup hot, garnished with chopped chives, and enjoy alongside the breadstick broomsticks for dipping.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 650 mg | 14% | |
*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.
