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    Bring Out The Pumpkins For Halloween, And Make Some Pumpkin Soup

    Pumpkins aren’t just for carving scary faces for Halloween. Why not shape them into elegant soup bowls, perfect for this creamy and healthy pumpkin soup


    It’s Halloween season and that means costumes, candy, and pumpkin décor. You can also bring a little bit of that Halloween spirit to the dining table, without going overboard on the usual spider webs and witches’ hats. Instead, keep it elegant and delicious with this easy-to-follow Pumpkin Soup with Prosciutto. The key to this recipe, or at least its presentation, is to choose good quality and nicely shaped pumpkins, without bruises or stems still attached, that can serve as soup bowls. But if you can’t find nicely shaped pumpkins, then you can always serve the soup in your usual soup bowls. Instead of prosciutto, you can also use regular ham or bacon. And because it’s Halloween, we really couldn’t resist drizzling a spider web design using cream on top of the soup. 


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    Pumpkin Soup with Prosciutto

    Serves 4


    1 small pumpkin

    2 tablespoons olive oil

    1 cup diced prosciutto

    1/2 cup chopped onion

    2 garlic cloves, minced

    2 cups diced pumpkin

    1 tablespoon minced fresh basil or 1 teaspoon dried basil

    4 cups beef broth

    salt and pepper, to taste

    1/2 cup cream


    1. Slice the upper part of the pumpkin and scoop out the seeds and flesh. Dice the scooped-out pumpkin flesh and set aside.


    2. In a large saucepan, heat olive oil and cook prosciutto until golden brown. Sauté onion and garlic until fragrant. 


    3. Add diced pumpkin. Cook for about 10 minutes. Stir in basil leaves. 


    4. Pour in the broth and bring to a boil. Season with salt and pepper. 


    5. Using a stick mixer, in a pot or bowl, blend cooked pumpkin soup to achieve a smooth texture. You can also transfer the soup to a blender, and blend until smooth. Bring back to the pot and simmer covered for 5 minutes. 


    6. Transfer soup to the hollowed out pumpkin bowl. Serve with cream.


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    Recipe by Cecille Esperanza

    Photo by Berwin Coroza

    Styling by Butchie Peña



    Shot at Kessler’s Kitchen, Sta. Rosa, Laguna


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