The Story & Intro
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Growing up, my grandmother used to say that soup was “food for the soul.” Every time the weather turned cool and pumpkins appeared in the market, she’d make big pots of silky, golden pumpkin soup that filled the house with warmth and comfort.
This Ghostly Pumpkin Soup Mini Cups recipe is my playful Halloween twist on that family tradition. It’s creamy, cozy, and full of fall flavor but with a spooky little secret: ghost faces made from swirls of sour cream!
I love serving these mini soup shooters at Halloween gatherings or cozy dinners. They’re elegant enough for adults but still fun and festive for kids. Every sip brings that earthy sweetness of roasted pumpkin, the subtle warmth of nutmeg and cinnamon, and the silky richness that makes you want another cup.
Cooking, to me, has always been about sharing moments of warmth even when it’s spooky season! Whether you’re hosting a dinner party or just want to surprise your family with something festive, these Ghostly Pumpkin Soup Mini Cups are the perfect way to serve up some comfort and creativity in one delicious bite.
Ingredients
For the Pumpkin Soup:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups diced pumpkin (fresh or canned puree)
- 2 cups vegetable broth
- 1 cup coconut milk or heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
For the Ghost Topping:
- ½ cup sour cream or Greek yogurt
- 1–2 tablespoons milk (to thin for piping)
- Black sesame seeds or peppercorns (for eyes)
For Serving:
- Mini cups or shot glasses
- Optional garnish: toasted pumpkin seeds or fresh herbs
Step-by-Step Instructions
Step 1: Roast or Prepare the Pumpkin
If using fresh pumpkin, preheat your oven to 400°F (200°C). Toss the diced pumpkin with a drizzle of olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized. If using canned pumpkin, skip straight to the next step.
Step 2: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 5 minutes. This builds the flavor base for the soup.
Step 3: Blend the Soup
Add roasted pumpkin (or puree), vegetable broth, cinnamon, nutmeg, salt, and pepper. Simmer for 10–15 minutes. Then, blend until smooth using an immersion blender or stand blender. Stir in coconut milk or cream until the soup is velvety and rich. Taste and adjust seasoning.
Step 4: Create the Ghost Faces
Mix sour cream with a little milk to make it slightly pourable. Pour the soup into mini cups or shot glasses. Using a piping bag (or a zip bag with a small corner cut), draw little ghost shapes on top of the soup with sour cream. Add black sesame seeds or peppercorns for eyes.Midjourney Prompt (Step 4):
Serving Suggestions
Serve these Ghostly Pumpkin Soup Mini Cups warm as a Halloween appetizer, starter, or party bite.
They pair beautifully with:
- Mini grilled cheese sandwiches
- Toasted garlic breadsticks
- Spicy roasted pumpkin seeds on the side
You can serve them in shot glasses, espresso cups, or mini jars they look adorable on a Halloween-themed tray surrounded by tiny pumpkins or candles.
If you’re hosting a buffet, keep the soup warm in a slow cooker and let guests ladle it into their own mini cups, then decorate their ghosts it’s a fun activity for kids and adults alike!
Conclusion
These Ghostly Pumpkin Soup Mini Cups are a playful nod to the comforting soups of my childhood only this time, with a spooky twist that’s perfect for Halloween!
They’re proof that festive food doesn’t have to be complicated. A few simple ingredients, a creative touch, and you’ve got a show-stopping appetizer that’s as delicious as it is adorable.
Cooking connects generations and seasons and this recipe brings both together in one cozy cup. Whether you’re serving these at a Halloween dinner party or simply enjoying a quiet fall evening, I hope these ghostly little soups fill your kitchen with warmth, laughter, and maybe a few friendly scares.