All Hallows Eve Soup

Celebrate the magic of autumn with All Hallows Eve Soup, a velvety blend of roasted pumpkin, sweet carrots, and a hint of apple for a touch of natural sweetness. Infused with warming spices like cinnamon, nutmeg, and cumin, this creamy soup is both comforting and hauntingly flavorful, thanks to a swirl of coconut milk that lends it a rich and luxurious texture. Perfect for Halloween gatherings or cozy fall evenings, it’s topped with golden toasted pumpkin seeds for a delightful crunch and can be paired with crusty bread for a complete meal. With its vibrant orange hue and wholesome ingredients, this seasonal favorite is a festive and healthy way to embrace the flavors of fall.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 medium-sized (about 2-3 pounds) pumpkin
• 3 large carrots
• 1 medium-sized apple
• 1 large onion
• 3 cloves garlic
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons ground cumin
• 1 teaspoons thyme leaves
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 0.25 cups pumpkin seeds
• 1 loaf crusty bread (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully cut the pumpkin in half and scoop out the seeds and pulp. Reserve the seeds for roasting later if desired. Peel the carrots and chop them into chunks.

Step 3

Place the pumpkin halves and carrot chunks on a baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Roast in the preheated oven for 35-40 minutes, or until tender.

Step 4

While the vegetables roast, peel and core the apple. Dice it into small pieces. Peel and roughly chop the onion, and mince the garlic cloves.

Step 5

Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the onion and garlic, cooking until they are softened and fragrant, about 5 minutes.

Step 6

Add the diced apple to the pot and cook for another 3 minutes, stirring occasionally.

Step 7

Once the roasted vegetables are done, scoop the flesh from the roasted pumpkin using a spoon and add it along with the carrots into the pot.

Step 8

Pour in the vegetable broth and stir in the cinnamon, nutmeg, cumin, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to blend the flavors.

Step 9

Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender, but let the soup cool slightly before blending and ensure to vent the lid.

Step 10

Stir in the coconut milk to make the soup creamy. Adjust seasoning as needed.

Step 11

For a spooky garnish, toast pumpkin seeds in a dry skillet over medium heat until they pop and turn golden. Sprinkle them on top of the soup when serving.

Step 12

Serve the soup hot with crusty bread on the side, if desired, and enjoy your All Hallows Eve Soup!

Nutrition Facts

Serving size	3405.8 grams (3405.8g)

Amount per serving	% Daily Value*
Calories	2693

Total Fat 85.40g	109%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 14.30g
Cholesterol 0mg	0%
Sodium 6921mg	301%
Total Carbohydrate 428.00g	156%
Dietary Fiber 40.60g	145%
Total Sugars 111.90g
Protein 80.00g	160%

Vitamin D 0IU	0%
Calcium 726mg	56%
Iron 31mg	170%
Potassium 7702mg	164%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 11.4%

Carbs: 61.1%