It’s the second time I did something special for Halloween. The first time round, it was a dessert – ‘Husband’s (Heavenly) Halloween Mango Ice-Cream‘ – which saw me carve scary faces out of orange peels.
This time round, I decided to buy real pumpkins from the supermarket to make pumpkin soup. This is one of the most traditional ways to celebrate Halloween; an inspiration gained from the time the guy was in Frankfurt when he had pumpkin soup for Halloween at his workplace too. I actually wasn’t too keen on it at first as I’m neither a fan of squash or pumpkin, nor am I a fan of soup. But try and we shall see. 👿
Surprisingly, it turned out that the guy loves the soup a lot, and I personally find it really tasty and sweet too – not as bland and boring as I’ve thought it would be, especially with crème fraîche added. The carrots complemented the taste of the pumpkin very well to make this a really healthy pot of delight to enjoy for everyone at home.
- Butter: 2 tbsp
- Onion: 1, chopped
- Pumpkin: 1 medium-sized, chunked (about 500g flesh)
- Carrot: 2, chunked
- Water: 3 cups
- Chicken stock cube: 1
- Thyme: leaves of 2 stalks
- Salt: 1/2 tsp
- Crème fraîche: 1/4 cup + 1/2 cup (optional)
- Country loaf: 1 loaf, sliced
- Heat butter in pot.
- Add onions. Stir-fry till soft.
- Add pumpkin, carrot, water, chicken stock cube, thyme and salt into the pot.
- Leave to simmer for about 10 min till pumpkin and carrot starts to turn soft.
- Stir in 1/4 cup crème fraîche.
- Pour soup mixture into blender. Blend till smooth.
- Serve hot with bread slices and a scoop of crème fraîche if preferred.
- This recipe was kindly adapted from Happy Halloween’s ‘Halloween Party Food: Fun and Sophisticated Simple Pumpkin Soup Recipe’.
- I added carrots into the soup as well to add flavours and colour to the soup.
- Depending on your preference, you could add more or less water to make this soup thicker or thinner. We prefer the former which makes it easy to eat the bread slices with.
3 – 4 persons