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All Hallows Eve Pumpkin Soup Recipe


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Brad and Sherry Steiger

Please Visit his Official Web Site ~ edwardshanahan.com

Conscious Channeler Edward Shanahan





From Ms. Macabre's Black Magic Cook Book:

Ms. Macabre

By Ms. Macabre

Real Recipes - Just To Die For!

Many witches over the centuries were known for their recipes, and potions of black magic and culinary wisdom. Ms. Macabre is the best at culinary Magic today.

A true "Kitchen Witch" well known for her scrumptious delicacies and savory delights that have tickled the many tongues of both the living ...and the dead.

All Hallows Eve Pumpkin Soup
From, Ms. Macabre’s Little Black Magic Book of Culinary Spells…

Hello my little ghosts & goblins. I wanted to share a very spooky recipe with you for Halloween night… All Hallows Eve Pumpkin Soup, from my Little Book of Spells. Get your cauldron, your wand and your margarita machine humming. Enjoy!

All Hallows Eve Pumpkin Soup Recipe

The gooey ingredients…
4 Tbsp butter or margarine 6 cups of chicken broth; make sure to save the feathers for your hair. (or vegetable broth for vegetarian option)
2 bloody red onions, chopped. Cry the tears of your dying victims. (Or My personal favorite 1 or 2 Zombie fingers to taste.)
1tablespoon of minced garlic. (You should warn the vampires before they put the bite on this delight!).
1/4 teaspoon crushed red pepper flakes. ( We’re getting hot now aren’t we…)
2 teaspoons curry powder (red or yellow)
1/2 teaspoon ground coriander 1/2 teaspoon of ground rosemary. (Yes I could be talking about Aunt Rosemary.)
Pinch ground cayenne pepper (optional) -(but Hell, we’re not killing Zombi taste buds here!)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
2 1/2 cups of milk (at least 2%)
3/4 cup brown sugar
1/2 cup heavy cream (whipping works best) Salt & Pepper to taste

Cauldron Bubble

Let the Cauldron Bubble…

1 Melt the butter or margarine in a cauldron. Add onion, garlic, spider legs, and all herbs simmer for a spell or two. Medium Heat

2 Add chicken broth and pumpkin let simmer for about 10 minutes. Medium Heat

3 Put your pumpkin soup in a blender or food processor. Cover tightly and blend until smooth.

4 Return pumpkin brew to your saucepan or cauldron. Simmer on low heat.

4 Add brown sugar and stir. Slowly add milk while stirring to incorporate. Add cream stirring to incorporate. If a little too spicy, add more cream.

As all this stirring and preping is going on say this tried and true magical incantation:

Pumpkin, Pumpkin big and round make this feast the best around.

Make them who want it say it the best to be found!

Tricks N' Treats don't fail me now!


Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds
Serves 10- You can even serve the soup in mini pumpkins instead of bowls.*

To cook a real pumpkin instead of using canned pumpkin:
Take one Sugar Pumpkin and slice it in ½. Pull out the guts and put on a foil lined baking sheet. Bake at 350 degrees for about 30-45 minutes. Scrape out the softened guts and voila! Pumpkin puree.

Same Method for Mini Pumpkin Bowls but only bake for 20 mins.*

Use the seeds to roast and sprinkle on top of your All Hallows Eve Pumpkin Soup!




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