If you’re anything like me and love a bold, flavorful soup with a little edge, then you’re going to absolutely adore this Vampire Hunter Soup (Roasted Garlic Soup) Recipe. It’s rich, creamy, and packed with roasted garlic goodness that somehow feels both comforting and adventurous at the same time. When I first tried this, I was blown away by how garlic’s pungency softens into buttery smoothness without being overpowering — it’s a total game-changer. Plus, that fun “bloody oil” drizzle gives it a festive flair that’s perfect for Halloween or anytime you crave something cozy with personality.
Why You’ll Love This Recipe
- Deep Roasted Flavor: Slowly roasting the garlic brings out a mellow, caramelized sweetness that makes the soup irresistibly rich.
- Simple Ingredients: You only need a handful of ingredients, most of which you probably already have, making this easy to whip up any day.
- Versatile and Fun: The spooky “bloody oil” topping is a playful touch that makes it perfect for themed dinners or just impressing friends.
- Comforting & Nutritious: Packed with pumpkin and potatoes, this soup is both filling and nourishing on chilly days.
Ingredients You’ll Need
This list is all about simple, wholesome ingredients that come together perfectly. The pumpkin and potatoes create a creamy base without needing cream, while the garlic is star of the show. When shopping, try to pick firm vegetables and fresh garlic bulbs — it really makes a difference.
- Potatoes: They add body and creaminess; starchy varieties like Yukon Gold work best.
- Pumpkin: Adds natural sweetness and gorgeous color; fresh or frozen both work well.
- Heads of garlic: The more the merrier — they roast beautifully and mellow out.
- Olive oil: Use good quality extra virgin for roasting and the drizzle on top.
- Salt & pepper: Essential for seasoning and bringing all the flavors to life.
- Dried oregano: Offers an earthy herbal note that complements the garlic and pumpkin.
- Pumpkin spice (optional): A subtle hint makes the pumpkin pop beautifully.
- Vegetable broth: Provides a flavorful liquid base; homemade or store-bought both work.
- Red food coloring (oil-based): For that spooky bloody oil topping that’s so fun to drizzle.
Variations
One of the things I love most about this Vampire Hunter Soup (Roasted Garlic Soup) Recipe is how easy it is to make your own. Over time, I’ve found little tweaks that not only adapt it for different diets but also add unique flavors. Don’t hesitate to experiment—you’ll be surprised how different herbs or toppings can transform it.
- Added Heat: I sometimes sprinkle smoked paprika or cayenne into the roasting veggies for a subtle smoky kick that my family can’t get enough of.
- Dairy-Free Creaminess: If you want to make it extra creamy without dairy, a splash of coconut milk stirred in right before serving is magical.
- Herb Swaps: Fresh thyme or rosemary can replace oregano for a fragrant variation, especially great in fall.
- Make it Heartier: Toss in some cooked white beans or lentils before blending for a protein boost that still tastes light.
How to Make Vampire Hunter Soup (Roasted Garlic Soup) Recipe
Step 1: Prep and Roast the Vegetables
First things first, preheat your oven to 400°F (about 200°C). Peeling the garlic can feel tedious, but here’s what I do: just peel away the outer layers of the entire bulb, leaving the skins on individual cloves intact — that way, they roast perfectly without burning. Slice off about a quarter-inch from the top of each bulb, exposing the tops of the cloves. Then, toss your cubed potatoes, pumpkin, and garlic bulbs into a big baking pan. Drizzle generously with olive oil, and sprinkle salt, pepper, oregano, and if you’re feeling adventurous, a little pumpkin spice directly on the pumpkin pieces. Cover with foil to keep everything moist and roast for 45-50 minutes. You’ll know they’re ready when the potatoes feel tender under a fork and the garlic has taken on a beautiful golden caramel color.
Step 2: Blend into a Velvety Soup
Once everything’s cooled a bit (you don’t want to toast your blender blades or your fingers!), scoop the veggies and garlic right into your blender. Don’t forget to save a few garlic cloves aside for garnish—that little touch gets great feedback every time I serve it. Pour in 3 to 4 cups of vegetable broth depending on how thick or thin you like your soup. Blend on high until silky smooth, stopping to scrape down the sides if needed. If your blender struggles, a hand immersion blender works wonders here too. Taste and adjust the seasoning with salt and pepper—this step is key to getting the flavor just right.
Step 3: Prepare the “Bloody” Oil Drizzle
This is the fun part that makes the soup stand out! Mix a teaspoon of olive oil with a few drops of oil-based red food coloring in a small bowl. Stir gently to combine. When serving, drizzle this “bloody oil” over the top in thin streams. It looks striking and adds a smooth richness that balances the garlicky punch.
Step 4: Serve and Enjoy
Ladle your luscious Vampire Hunter Soup into bowls, add a roasted garlic clove saved earlier, maybe a pinch of black lava salt if you want an earthy crunch, and finish with the red oil drizzle. You’re about to enjoy something seriously delicious and memorable.
Pro Tips for Making Vampire Hunter Soup (Roasted Garlic Soup) Recipe
- Roast Low and Slow: Covering the pan with foil traps steam and ensures the potatoes and pumpkin cook evenly without drying out.
- Garlic Handling: Don’t skip leaving the skins on cloves—they roast into creamy softness while protecting garlic from burning.
- Adjust Broth Slowly: Start with less broth when blending and add more until you hit your preferred consistency; it’s easier to thin than thicken.
- Taste Before Serving: Seasoning after blending makes a big difference—roasting softens flavors, so you may need to add a pinch more salt or herbs to brighten it up.
How to Serve Vampire Hunter Soup (Roasted Garlic Soup) Recipe
Garnishes
I consistently use a roasted garlic clove on top—it’s like a little treasure that’s mellow and luxurious to bite into. Black lava salt adds a crunchy texture and smoky, mineral-rich flavor that makes each spoonful more interesting. The red oil drizzle, of course, is the showstopper and gets all the compliments.
Side Dishes
Because this soup is so filling, I like pairing it with light, crisp sides like a fresh arugula salad with lemon vinaigrette or some toasted garlic bread to highlight the garlic theme. If you want more substance, a simple roasted vegetable platter or warm grain bowl complements the flavors nicely.
Creative Ways to Present
For a Halloween touch, I’ve served it in mini pumpkin bowls or used black ceramic bowls to make that red oil pop visually. At a casual dinner, swirling the bloody oil into spooky shapes using a toothpick adds a playful vibe that guests love.
Make Ahead and Storage
Storing Leftovers
I usually cool the soup completely before transferring it to an airtight container and refrigerating. It keeps beautifully for up to 4 days, and the flavors often deepen overnight, making leftovers even better than the first serving.
Freezing
This soup freezes really well! After cooling, I pour it into freezer-safe containers leaving some headspace. When thawed, it maintains its creamy texture, just give it a good stir to bring it back together before reheating.
Reheating
I prefer reheating on the stovetop over low heat, stirring frequently to prevent sticking. Adding a splash more broth or water can refresh the texture if it thickened too much in the fridge.
FAQs
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Can I use garlic powder instead of fresh garlic in Vampire Hunter Soup?
While garlic powder adds some flavor, it won’t replicate the caramelized, mellow depth that roasting fresh garlic provides. For the best Vampire Hunter Soup (Roasted Garlic Soup) Recipe experience, fresh garlic bulbs roasted whole are key.
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What if I don’t have pumpkin spice—can I skip it?
Absolutely! Pumpkin spice is optional and just adds a warm hint that highlights the pumpkin’s natural sweetness. Your soup will still taste delicious without it.
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Is this soup vegan and gluten-free?
Yes! This Vampire Hunter Soup (Roasted Garlic Soup) Recipe uses vegetable broth and no gluten ingredients, so it’s both vegan and gluten-free, perfect for most dietary needs.
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How spicy is this soup?
It’s not spicy at all by default — the flavor is rich, sweet, and savory with roasted garlic depth. You can easily add heat by sprinkling in cayenne or smoked paprika during roasting if you prefer.
Final Thoughts
Honestly, this Vampire Hunter Soup (Roasted Garlic Soup) Recipe is one of those dishes that impresses without stress. It’s cozy, flavorful, and has a dash of fun that keeps me coming back year after year. I love making it when I want that perfect garlic hit with a twist — and I know you’ll appreciate how approachable it is too. Trust me, once you try this recipe, it’ll become a go-to comfort soup you’ll want to share with everyone you know. So grab your garlic bulbs, get roasting, and let’s keep those vampires at bay in the tastiest way possible!
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Vampire Hunter Soup (Roasted Garlic Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2-4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Vampire Hunter Soup is a creamy and flavorful roasted garlic and pumpkin soup, enhanced with oven-roasted potatoes and a hint of pumpkin spice. This comforting and visually striking soup features a smooth blend of roasted vegetables and vegetable broth, topped with a dramatic drizzle of red-tinted olive oil and roasted garlic for garnish. Perfect for fall or Halloween, it offers a warming, savory experience with a hint of sweet spice.
Ingredients
Vegetables
- 2 potatoes, cubed
- 2 cups (232 grams) pumpkin, cubed
- 3-4 heads of garlic
Seasonings & Extras
- Olive oil, for drizzling
- Salt & pepper to taste
- 1 tbsp dried oregano
- Optional: 1 tsp pumpkin spice
- 3-4 cups vegetable broth
Bloody Topping
- 1 tsp olive oil
- A few drops of oil-based red food coloring
Instructions
- Prepare the garlic: Preheat your oven to 400°F (200°C). Peel and discard the outer layers of the whole garlic bulbs, keeping the skins of the individual cloves intact. Using a knife, slice about ¼ inch off the top of each garlic bulb to expose the cloves slightly.
- Arrange vegetables for roasting: In a large baking pan, place the cubed potatoes, pumpkin, and prepared garlic bulbs. Drizzle generously with olive oil, season with salt and pepper to taste, and sprinkle the dried oregano evenly over all. Apply the pumpkin spice only on the pumpkin cubes if using.
- Roast the vegetables: Cover the baking pan tightly with foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the garlic cloves have turned golden brown. Remove the pan from the oven and allow the vegetables to cool slightly.
- Blend the soup: Transfer the roasted potatoes, pumpkin, and most of the garlic cloves to a blender. Add 3 to 4 cups of vegetable broth, adjusting the amount to achieve your desired soup consistency. Blend until completely smooth and creamy. Reserve a few roasted garlic cloves for garnish.
- Prepare the bloody oil: Mix 1 teaspoon of olive oil with a few drops of oil-based red food coloring in a small bowl or cup to create a vibrant red ‘bloody’ topping.
- Serve the soup: Ladle the smooth soup into serving bowls. Garnish each bowl with a roasted garlic clove, a sprinkle of black lava salt if available, and a generous drizzle of the blood-red olive oil. Serve hot and enjoy your flavorful Vampire Hunter Soup!
Notes
- Use firm potatoes for best texture after roasting.
- Make sure garlic bulbs are well-covered with foil to prevent burning during roasting.
- If you prefer a thinner soup, add more vegetable broth when blending.
- The oil-based food coloring can be found in baking supply stores; avoid water-based coloring as it won’t mix properly with oil.
- Black lava salt is optional but adds a striking visual and a subtle smoky flavor.
- This soup can easily be made vegan and gluten-free by using vegetable broth and ensuring no cross-contamination.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
