Spooky Pumpkin Curry Halloween Soup Recipe

Gather the spooky pumpkin curry Halloween soup ingredients

This hearty and delicious soup is easy to prepare using canned pumpkin puree, low-sodium chicken broth, and rich coconut milk as its foundation. Sauté yellow onion and garlic in aromatic virgin coconut oil, which absorbs a blend of spices including curry powder, coriander, ginger, cayenne, white pepper, and a touch of sea salt. For a fun spiderweb design, you can use plant-based plain yogurt to keep the recipe dairy-free, or choose plain sour cream instead. Create creepy spiders using pitted black olives, while roasted pumpkin seeds (pepitas) add a delightful crunch to the creamy soup.

Step 1: Heat the coconut oil

In a spacious pot, heat the coconut oil over medium-high heat until it melts.

Step 2: Saute the onion and garlic

Sauté the onion and garlic until they become tender (approximately 5 minutes).

Step 3: Add the spices

Incorporate the curry powder, salt, white pepper, coriander, ginger, and cayenne. Sauté and mix for approximately 1 minute, or until the spices release their aroma.

Step 4: Add the broth

Pour in the broth, return to a simmer, then lower the heat. Let it cook uncovered for approximately 20 minutes.

Step 5: Stir in the pumpkin and coconut milk

Incorporate the pumpkin and coconut milk, then continue cooking for an additional 5 minutes.

Step 6: Blend the soup

Pour the contents into a high-speed blender or utilize an immersion blender to blend the soup until it reaches a smooth and creamy consistency, being cautious with the hot liquid.

Step 7: Cover the soup

Place the soup back in the pot, cover it, and keep it warm while you prepare the garnishes.

Step 8: Start making the spider garnish

Slice 2 black olives in half lengthwise to create the bodies of the spiders.

Step 9: Make the spider legs

Slice 4 more black olives lengthwise into 8 strips each to create spider legs.

Step 10: Scoop the yogurt or sour cream into a pastry bag

Transfer the yogurt or sour cream into a disposable pastry bag or a zip-top bag, then twist the end to secure it.

Step 11: Ladle the soup into bowls

Scoop the soup into heated bowls.

Step 12: Cut the tip off the pastry bag

Trim the end of the pastry bag or the corner of the zip-top bag.

Step 13: Pipe a spiral design on the soup

Gently drizzle a spiral design on top of the soup.

Step 14: Make a spiderweb design

Utilize a cocktail pick or the end of a chopstick to create a spiderweb pattern.

Step 15: Place the olive spider on the web

Gently position a spider's body along with its eight legs on the web.

Step 16: Add the pumpkin seeds, and serve

Garnish the soup with some pumpkin seeds, if you like, or present them on the side.

Can this soup and the garnishes be prepared in advance?

You can make the eerie pumpkin curry Halloween soup up to three days ahead of time. After pureeing the soup, let it cool completely, then transfer it to an airtight container and store it in the refrigerator until you're ready to serve. Gently reheat the soup in a pot on the stovetop over medium-low heat to avoid scorching while bringing it back to a suitable serving temperature.

Add the spiderweb, black olive spiders, and pumpkin seeds just before serving. However, Kinnaird has tried keeping the soup intact with all the garnishes, refrigerating it for a day, and then reheating it in the microwave. The soup turned out just as delicious, and she simply stirred the garnishes in! You can prepare the black olive spiders in advance by cutting the olives into their respective parts, wrapping them in plastic, and refrigerating them until you're ready to assemble and serve.

What is the best way to serve this pumpkin curry soup when it isn't Halloween?

Eerie pumpkin curry Halloween soup isn't just for spirits and specters! While Kinnaird enjoys preparing this dish for Halloween celebrations, it also makes a delightful fall or Thanksgiving soup. For these occasions, she likes to add a spoonful of yogurt or sour cream to the warm soup. Mixing this in brings extra creaminess and a hint of tang. Consider adding some chopped fresh chives as a vibrant and tasty garnish. The chives will elevate the soup's flavor and introduce a touch of freshness.

Roasted pumpkin seeds are optional, but Kinnaird always includes them. She appreciates the delightful crunch and toasted flavor they provide, contrasting beautifully with the soup's creaminess. Try roasting your own seeds while carving pumpkins for Halloween, then freeze them for future use. If you have a bit more time to spare, you can also experiment with making your own pumpkin puree and chicken stock!