Halloween Pumpkin Soup in Mini Pumpkins
Halloween Pumpkin Soup in Mini Pumpkins is a delightful and whimsical dish that captures the essence of fall. Imagine cozying up on a chilly evening with these charming little gourds filled with creamy, savory soup. This recipe not only impresses your guests but also warms your heart with its rich flavors of roasted pumpkin and aromatic spices. Perfect for Halloween gatherings or a cozy night in, this soup ensures you’ll receive plenty of compliments and requests for the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 mini pumpkins
- 1 cup pumpkin puree
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut off the tops of the mini pumpkins and scoop out the seeds.
- In a large pot, heat olive oil over medium heat. Sauté diced onions and minced garlic until soft, about 5 minutes.
- Stir in pumpkin puree and vegetable broth; bring to a gentle simmer.
- Add coconut milk, stirring until combined and creamy.
- Season with ginger, nutmeg, cinnamon, salt, and pepper; simmer for 10 minutes.
- Fill each mini pumpkin with the soup mixture and place upright on a baking sheet. Bake for 20-25 minutes until tender.
Nutrition
- Serving Size: 1 mini pumpkin (150g)
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For a richer flavor, use fresh roasted pumpkin instead of canned puree. You can replace coconut milk with cream for a dairy option or add cayenne for some heat.