Description
Halloween Pumpkin Soup in Mini Pumpkins is a festive delight that brings the spirit of autumn right to your dinner table. Imagine serving rich, creamy, and spiced pumpkin soup in charming mini pumpkins that not only look adorable but also taste amazing. This dish is perfect for Halloween gatherings or cozy fall evenings, creating a warm atmosphere filled with delicious aromas. Delight your family and friends with this whimsical recipe that’s as fun to make as it is to eat.
Ingredients
Scale
- 4 mini pumpkins (about 1 pound each)
- 1 cup canned pumpkin puree
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cut tops off mini pumpkins and scoop out seeds.
- In a pot over medium heat, add olive oil. Sauté onions and garlic until translucent (about 5 minutes).
- Stir in pumpkin puree and vegetable broth; simmer for 10 minutes.
- Add coconut milk, spices, salt, and pepper. Simmer for another 5 minutes.
- Fill mini pumpkins with soup and place on a baking sheet. Bake for 25-30 minutes until tender.
- Serve immediately for an impressive presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pumpkin (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg