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
Scale
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
