Halloween Soup
Pumpkin soup is a staple in the fall and this is perfect to change it up a little. Halloween is the inspiration for this, orange and black are the staple colors of the holiday and so I combined those colors and flavors to make a bomb soup. This soup is definitely not just for Halloween, perfect to have on a chilly night, meal prepped for the week, or to have chillin’ in your freezer. It is vegan too while still having that protein from the beans.
If you are carb conscious- just swap the beans for roasted cauliflower rice or you could add in zucchini chunks, both would be awesome together or separate. Whole30ers could also do the same, probably add some chicken to up the protein. I personally loved it with a grilled cheese cut into little pumpkins. I just used a cookie cutter on a whole sandwich before putting it into the pan, they were perfect and my kids went nuts.
We like having a nutritious dinner before we do trick-or-treating and I know this year isn’t going to look the same as previous years so we are pulling out all the stops for a festive dinner. This is perfect for bigs and littles! So fun for a spooky night dinner with friends too, everyone will love it.
Halloween Soup
1 Tablespoon oil
1 medium onion, diced
2 orange bell peppers, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon taco seasoning
2 cans pumpkin puree
2 cans black beans, drained and rinsed
1 1/4 cup red enchilada sauce
3 cups broth
- In a large pot, add the oil. onions, peppers, salt, pepper, and taco seasoning. Cook on medium-high heat until the onions are slightly browned.
- Pour in the red enchilada sauce and scoop the pumpkin puree into the pot and stir. Then add in the broth and stir until all combined.
- Lastly, add in the black beans and stir. Serve with tortilla strips and hot sauce.
A great start to any soup is a handful of ingredients.
Get the onions, peppers, oil, and seasonings into a big pot and get them cooking.
When they look like this, you are in the home stretch!
Pour in the enchilada sauce and pumpkin
Add in the broth and stir it all up!
Finally add in those beans! And that is IT! I like to serve mine with grilled cheeses cut into pumpkin shapes.
