Seasonal Recipe: Spooky Spicy Pumpkin Soup
It’s October, and that means pumpkin season! These colorful squash are showing up everywhere–in grocery store aisles, on doorsteps and porches, and maybe in your graveyard-adjacent garden.
If you’ve got pumpkins you don’t know what to do with or just want to make something with that fall flavor in mind, we have a recipe for you! So park your broom, conjure your cauldron, and get familiar with our Spooky Spicy Pumpkin Soup!
Spooky Spicy Pumpkin Soup
Ingredients:
- 1 tbs Coconut Oil
- 1 White Onion, diced
- 1 Jalapeño, diced, with or without seeds depending on your desired spiciness (if you’re really up for some spice–and spook!–you could switch this out for a ghost pepper! OoOoh.)
- 5 cloves minced Garlic
- 1 large Carrot, sliced
- 2-3 cups chopped Cauliflower florets
- 1/2 Zucchini, roughly chopped
- 1 15 oz. can Coconut Milk
- 2 cups Vegetable Broth
- 1 medium Sweet Potato, baked and cubed
- 2 cups Pumpkin Purée (you can make your own using the recipe below, or use a 15 oz. can–just don’t use pumpkin pie filling!)
- 1 tsp pure Maple Syrup
- 1 tsp ground Turmeric
- 1/2 tsp Paprika
- 1/2 tsp Sea Salt and Pepper, or more to taste
- Red Pepper flakes to taste
Instructions:
- Preheat the oven to 425 degrees. Take a sweet potato and poke holes in it with a fork or long, crooked fingernail. Wrap in aluminum foil and bake for 40 to 50 minutes.
- Prep two small pumpkins by coring and cutting them into slices about 4 inches wide. Place on a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Chant your enemy’s name three times and bake at 425 for 30 minutes. (Alternately, use a 15oz can of pumpkin puree and skip this step.)
- Remove pumpkin slices from the oven and scrape the flesh from the skin with a spoon–don’t forget the evil cackle. Take the remaining pumpkin and puree with an immersion blender or food processor until smooth. Add water in small quantities if it is too dry. If too wet, strain with a fine-mesh strainer or cheesecloth. (Skip this step if using canned pumpkin puree.)
- Heat coconut oil over medium-high heat in a large cauldron. Sauté onion and jalapeño until the onion is as translucent as your favorite ghost, about 4-5 minutes.
- Stir in garlic, carrots, cauliflower, and zucchini. Season with a pinch of salt and pepper, then cover with a lid. Cook until veggies are soft. (If you’ll be sharing this with vampire friends, obviously omit the garlic.)
- Add coconut milk, vegetable broth, baked sweet potato cubes, pumpkin puree, and all remaining spices to the cauldron and cook until it boils and bubbles delightfully.
7. With an immersion blender or food processor, blend the contents (if using a food processor, be careful not to overfill). Return to a clean pot and finish seasoning to preference. Cook it down further to thicken to preferred consistency.
8. Serve as a main dish or a side.
And there you have it, our spooky seasonal recipe, featuring your favorite autumn friend, pumpkin! For more great fall tips and tricks, check out our blog.
