It’s the day! It’s Halloween! And what would a good Samhain day be without some pumpkin leftovers… Yeah, right? I bring you the easiest recipe for today. If you have pumpkin, you still have the change to make it 🙂

It’s probably the fastest recipe I’ve published. You can make it in less than 20 minutes and it’s a one-pot recipe so you don’t have to waste time cleaning afterwards. Party friendly. 

It’s packed with nutrients and of course it’s delicious. And it’s orange, so it makes it Halloween friendly. 

It can be done in a witch’s cauldron, but any pot will do 🤗

To garnish, I use a sheep yogurt. It’s whole and very thick. That way it won’t dissolve as easily and will remain in place. Of course, vegan coconut yogur or even the thick part of the coconut milk can can do a nice job too. But then, sprinkle some lemon juice for acidity. 

Speaking about lemons. I’m very fond of recipes with lemon zest. Usually people use it in desserts, but it’s so good for savoury dishes. Give it a try but don’t forget to clean it thoroughly, organic lemons is a great choice. 

If you’ve never tried black garlic, give it a go. It’s not like garlic at all, it’s sweet and creamy and very deep in flavour without being overwhelming. I love it as a snack and I’ve heard people eating it as a dessert. 

I hope you enjoy your witchy day. I surely will. I’m still working and left this recipe for the last minute to prove it can be done in almost no time! Have a wonderful year witches! Happy Samhain. 

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Halloween Pumpkin Soup

Course Soup

Keyword cream, halloween, pumpkin, Soup, vegetables

Author silviafooding

Ingredients

• 625 g pumpkin
• 25 g ginger
• 1 carrot
• 4 garlic cloves
• water (enough to cover)
• 200 ml oat milk

To garnish (per dish)

• 1 dollop thick yogurt of your choice (I used sheep milk)
• 1 tbsp sundried tomatoes (chopped)
• 1/2 tbsp grated lemon zest (only the yellow part)
• 1 tbsp walnuts (chopped)
• 1-2 black garlic cloves

Instructions

1. Place the chopped ingredients in a pot and cover with water.

2. Simmer for about 15 minutes or until the vegetables are tender enough to blend.

3. Blend

4. Serve with the chopped sundried tomatoes, walnuts, the dollop of yogurt, and the lemon zest on top of the yogurt.

5. Use a fork to mash the black garlic (just a bit) and place it on top of the soup too.

Recipe Notes

You can use dried ginger, but it won’t be so fresh. It’s nice too, but different. 

You can use vegetable stock instead of water, but I prefer the flavour of the garlic and ginger to stick out.