Introduction
Nothing says fall and Halloween like a warm, velvety pumpkin soup paired with crispy, whimsical ghost-shaped croutons. This dish is a cozy, savory classic with a spooky twist. The soup is creamy and rich, infused with aromatic spices like nutmeg and thyme, while the golden croutons shaped like little ghosts float on top, making it both playful and comforting.
It’s the perfect centerpiece for a Halloween dinner or a cozy fall evening. Not only does it look fun, but it also delivers nourishing warmth and depth of flavor that everyone will love.
Why I Love This Recipe
I love this recipe because it combines two of my favorite things: comfort food and holiday creativity. Pumpkin soup is naturally creamy, slightly sweet, and deeply satisfying. The ghost croutons add a festive flair, turning an already delicious dish into something magical and memorable.
The best part? It’s simple enough for a weeknight dinner yet impressive enough to serve at a Halloween gathering. It’s wholesome, fun, and truly captures the spirit of the season.
Why This Is a Must-Try Dish
- Seasonal & Comforting – Pumpkin soup is the ultimate fall comfort food.
- Kid-Friendly – Ghost-shaped croutons make healthy food fun.
- Festive Presentation – Perfect for Halloween dinners and parties.
- Nutritious & Filling – Packed with vitamins, fiber, and warmth.
- Make-Ahead Friendly – Can be prepared in advance for easy serving.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories per Serving: ~250 kcal
- Course: Soup / Starter
- Cuisine: American, Seasonal
Ingredients
For the Pumpkin Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 4 cups pumpkin puree (fresh roasted or canned)
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for dairy-free option)
- Salt and black pepper, to taste
For the Ghost Croutons:
- 6 slices white or sourdough bread
- 2 tbsp olive oil or melted butter
- Salt & garlic powder, to taste
- Ghost-shaped cookie cutter
Optional Garnishes:
- Fresh parsley or thyme
- Pumpkin seeds (pepitas), toasted
- A swirl of cream or sour cream
Cooking Directions
Step 1 – Make the Soup
- In a large pot, heat olive oil or butter over medium heat.
- Sauté onion until soft and translucent (about 5 minutes).
- Add garlic, thyme, nutmeg, and cinnamon, stirring until fragrant.
- Stir in pumpkin puree and broth, bringing to a simmer.
- Let simmer for 15–20 minutes for flavors to meld.
- Stir in cream (or coconut milk).
- Use an immersion blender to blend until smooth and creamy. (Or transfer in batches to a blender.)
- Season with salt and pepper to taste.
Step 2 – Make the Ghost Croutons
- Preheat oven to 350°F (175°C).
- Use a ghost-shaped cookie cutter to cut ghost shapes from bread slices.
- Place bread cutouts on a baking sheet.
- Brush with olive oil or butter, sprinkle with salt and garlic powder.
- Bake 8–10 minutes, or until golden and crisp.
Step 3 – Assemble
- Ladle hot pumpkin soup into bowls.
- Float ghost croutons on top.
- Garnish with parsley, pumpkin seeds, or a swirl of cream.
Step-by-Step Preparation Method
- Sauté onion, garlic, and spices.
- Add pumpkin puree and broth, simmer.
- Blend soup until smooth, stir in cream.
- Cut bread into ghost shapes.
- Bake until golden and crispy.
- Serve soup with ghost croutons floating on top.
How to Serve
- Serve in black bowls for a spooky Halloween effect.
- Add a swirl of cream in a spiderweb pattern for extra fun.
- Pair with crusty bread or a spooky salad for a full meal.
Recipe Tips
- Roast fresh pumpkin instead of using canned for richer flavor.
- Don’t skip blending—it gives the soup its velvety texture.
- Make extra croutons—they’ll disappear quickly!
- Add a pinch of cayenne or chili flakes for a spicy kick.
Variations
- Spicy Pumpkin Soup: Add roasted jalapeños or chipotle powder.
- Thai-Inspired: Use coconut milk and curry paste instead of cream and nutmeg.
- Extra Creamy: Add cream cheese or mascarpone for richness.
- Sweet & Savory: Add a spoonful of maple syrup or honey for balance.
- Vegan: Use coconut milk and olive oil, skip dairy.
Freezing & Storage
- Storage: Refrigerate soup (without croutons) in an airtight container for up to 4 days.
- Freezing: Freeze soup in freezer-safe containers for up to 3 months. Thaw overnight in fridge before reheating.
- Reheating: Warm gently on stovetop, adding broth if needed.
- Croutons: Store separately in an airtight container for 2–3 days (re-crisp in oven if needed).
Special Equipment Needed
- Large soup pot
- Immersion blender (or regular blender)
- Baking sheet
- Ghost-shaped cookie cutter
Conclusion
Pumpkin Soup with Ghost Croutons is the perfect mix of festive fun and cozy comfort. Velvety, spiced pumpkin soup warms you from the inside out, while crispy ghost-shaped croutons add a playful Halloween touch that delights kids and adults alike. It’s easy, comforting, and guaranteed to become a seasonal favorite on your table. Whether you’re hosting a spooky party or simply craving a bowl of fall goodness, this dish is a must-try.
Pumpkin Soup with Ghost Croutons
Description
Nothing says fall and Halloween like a warm, velvety pumpkin soup paired with crispy, whimsical ghost-shaped croutons. This dish is a cozy, savory classic with a spooky twist.
Ingredients
For the Pumpkin Soup:
For the Ghost Croutons:
Optional Garnishes:
Instructions
-
Step 1 – Make the Soup: In a large pot, heat olive oil or butter over medium heat. Sauté onion until soft and translucent (about 5 minutes). Add garlic, thyme, nutmeg, and cinnamon, stirring until fragrant. Stir in pumpkin puree and broth, bringing to a simmer. Let simmer for 15–20 minutes for flavors to meld. Stir in cream (or coconut milk). Use an immersion blender to blend until smooth and creamy. (Or transfer in batches to a blender.) Season with salt and pepper to taste.
-
Step 2 – Make the Ghost Croutons: Preheat oven to 350°F (175°C). Use a ghost-shaped cookie cutter to cut ghost shapes from bread slices. Place bread cutouts on a baking sheet. Brush with olive oil or butter, sprinkle with salt and garlic powder. Bake 8–10 minutes, or until golden and crisp.
-
Step 3 – Assemble: Ladle hot pumpkin soup into bowls. Float ghost croutons on top. Garnish with parsley, pumpkin seeds, or a swirl of cream.
