Description
This creamy pumpkin Halloween soup is a festive, comforting fall dinner perfect for kids and families. Packed with roasted pumpkin, cozy spices, and fun spooky garnishes, it’s easy to make and sure to become a seasonal tradition.
Ingredients
Scale
- 2 cups pumpkin puree (homemade or canned, preferably roasted)
- 4 cups vegetable broth (low-sodium preferred)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 small apple, peeled and diced (Granny Smith or Gala)
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 cup heavy cream or coconut milk (for dairy-free)
- Sour cream (optional, for garnish)
- Black olives (optional, sliced for garnish)
- Croutons (homemade or store-bought, ghost-shaped if desired)
Instructions
- Peel and dice the onion, carrot, and apple. If using fresh pumpkin, cut into chunks and roast at 400°F for 30-40 minutes until soft and caramelized.
- Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add garlic, carrot, and apple; cook for another 3-4 minutes until softened.
- Stir in pumpkin puree (or roasted pumpkin) and cook for 2 minutes, stirring to prevent sticking.
- Add cinnamon, nutmeg, salt, and pepper. Stir well.
- Pour in vegetable broth, stir, and bring to a gentle simmer. Cover, reduce heat to low, and cook for 20-25 minutes until veggies are tender.
- Remove from heat and blend soup with an immersion blender (or in batches with a standard blender) until smooth and creamy.
- Stir in heavy cream or coconut milk. Taste and adjust seasoning as needed.
- Ladle soup into bowls. Garnish with sour cream swirls (ghost shapes), sliced black olives (spider legs), and ghost-shaped croutons.
Notes
Roasting pumpkin and carrots adds extra depth of flavor. For vegan or dairy-free, use coconut milk and plant-based sour cream. Adjust consistency with extra broth if needed. Garnishes are best added just before serving. Soup can be made ahead and tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups per serving
- Calories: 180
- Sugar: 8
- Sodium: 650
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 5
- Protein: 4
Keywords: pumpkin soup, Halloween dinner, fall recipe, kid-friendly, festive soup, creamy pumpkin soup, spooky garnishes, vegetarian, gluten-free option