Spooky Pumpkin Curry Halloween Soup Recipe
The sweet pumpkin and spicy curry flavors harmonize to create a warm and satisfying blend that is not only perfect for this spooky season but also complements Thanksgiving or other fall and holiday menus once the trick-or-treating is over.
- ¼ cup coconut oil
- 1 cup chopped yellow onion
- 2 large garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- ½ teaspoon ground white pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can full-fat coconut milk, well-stirred
- ½ cup plain coconut milk yogurt or sour cream
- ¼ cup pitted black olives
- ¼ cup roasted pumpkin seeds
- In a large pot, melt the coconut oil over medium-high heat.
- Saute the onion and garlic until soft (about 5 minutes).
- Add the curry powder, salt, white pepper, coriander, ginger, and cayenne. Cook and stir for about 1 minute, until the spices are fragrant.
- Add the broth, bring back to a simmer, then reduce the heat to low. Cook, uncovered, for about 20 minutes.
- Stir in the pumpkin and coconut milk and cook for 5 minutes longer.
- Transfer the contents to a high-speed blender or use an immersion blender to process the soup until it's smooth and creamy, taking care with the hot liquid.
- Return the soup to the pot, cover, and keep warm while you make the garnishes.
- Cut 2 black olives into halves lengthwise to make spider bodies.
- Cut 4 additional black olives lengthwise into 8 strips each to make spider legs.
- Scoop the yogurt or sour cream into a disposable pastry bag or zip-top bag, twisting the end to seal.
- Ladle the soup into warmed bowls.
- Cut off the tip of the pastry bag or the corner of the zip-top.
- Carefully pipe a spiral decoration over the soup.
- Use a cocktail pick or the tip of a chopstick to make a spiderweb design.
- Carefully place a spider body and 8 legs on the web.
- Sprinkle the soup with a few pumpkin seeds, if desired, or serve them on the side.
Gather the spooky pumpkin curry Halloween soup ingredients
This rich and satisfying soup comes together with ease using canned pumpkin puree, low-sodium chicken broth, and full-fat coconut milk as the base. Yellow onion and garlic are cooked in flavorful virgin coconut oil, which also soaks up a spice mix of curry powder, coriander, ginger, cayenne white pepper, and a bit of sea salt. To make the spooky spiderweb design, you can use a plant-based plain yogurt if you want to keep the recipe dairy-free, or opt for plain sour cream. You'll form spooky spiders from pitted black olives and roasted pumpkin seeds (pepitas) add some crunch to the creamy soup.
