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
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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