Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 cup chopped pumpkin or butternut squash
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: a splash of hot sauce or cayenne pepper for a fiery twist
- Fresh parsley or basil for garnish
Instructions
- Heat a large pot over medium heat and add olive oil. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add diced carrots and sliced celery; cook for about 5 minutes until beginning to soften.
- Stir in chopped pumpkin or butternut squash and cook for 2-3 minutes.
- Pour in vegetable broth and canned diced tomatoes. Add smoked paprika, dried thyme, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes until vegetables are tender and flavors meld.
- Use an immersion blender or transfer soup in batches to a blender; blend until smooth and velvety.
- Return to heat, taste, and adjust seasoning. Stir in hot sauce or cayenne if desired for extra spice.
- Serve hot, garnished with fresh parsley or basil, and add a drizzle of cream or edible glitter for a spooky effect.
Notes
- Use fresh, seasonal vegetables for optimal flavor.
- You can substitute pumpkin with sweet potatoes or additional squash varieties.
- Adjust spice levels to suit your heat preference.
- For a creamier texture, add coconut milk or plant-based cream at the end.
- Serve with crusty bread or garlic croutons for added texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Halloween/Seasonal
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg