Halloween Pumpkin Soup Recipe
Prep Time:
25 minutes
Cook Time:
18 minutes
Servings:
8 Servings
Ingredients
  • 1 tablespoon maple syrup
  • ½ cup shelled pumpkin seeds
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cinnamon
  • 1 tablespoon olive oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • ¾ teaspoons kosher salt, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground sweet allspice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 (29-ounce) can pumpkin puree
  • 1 (32-ounce) container vegetable broth
  • 2 tablespoons maple syrup
  • 1 cup coconut milk, divided
Directions
  1. In a small saucepan, heat 1 tablespoon of maple syrup over medium heat until it begins to simmer.
  2. Add the pumpkin seeds and cook, stirring often, until the maple syrup begins to brown on the bottom of the pan.
  3. Add ¼ teaspoon salt and ⅛ teaspoon cinnamon, and continue to cook until the seeds are toasted and fragrant.
  4. Pour the seeds onto a plate lined with parchment or wax paper, and set it aside.
  5. In a Dutch oven or large pot, heat the olive oil over medium heat.
  6. Add the onion and cook, stirring, until softened.
  7. Stir the garlic, ½ teaspoon salt, the remaining cinnamon, allspice, cumin, pepper, and nutmeg; cook an additional minute.
  8. Stir in the pumpkin puree, vegetable broth, and maple syrup scraping up any browned bits from the bottom of the pot.
  9. Bring to a simmer, then stir in ¾ cup coconut milk and the remaining ¼ teaspoon salt (to taste).
  10. Working in batches as needed, transfer the soup to a blender and blend, covering the top with a towel to prevent the pressure from building inside the blender, until smooth.
  11. Pour the soup into serving bowls.
  12. Transfer the remaining ¼ cup of coconut milk to a piping bag.
  13. Pipe swirls of coconut milk into each bowl of soup.
  14. Use a knife to pull from the center to the edges to create spiderweb designs.
  15. Garnish with pumpkin seeds and serve.