Description
This spooky Skull & Pumpkin Halloween Soup is a hearty, festive dish perfect for Halloween gatherings. Featuring lean ground beef, Italian sausage, baby potatoes carved like skulls, carrot ‘pumpkins,’ and mushrooms with hauntingly crafted eyes, all simmered in a flavorful tomato and beef broth infused with a blend of aromatic herbs and spices. This comforting soup combines creative presentation with robust autumnal flavors, making it both a visual treat and a satisfying meal.
Ingredients
Units
Scale
Meats
- 1 lb lean ground beef
- 1 lb Italian sausage (no casing or casing removed)
Vegetables
- 5 carrots, peeled
- 1.5 lbs mini gold potatoes
- 8 oz white mushrooms, washed
- 1 small yellow onion
Liquids and Sauces
- 4 cups beef broth
- 8 oz tomato sauce
- 1 Tablespoon olive oil
Herbs and Spices
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried sage
- 2 bay leaves
Instructions
- Prepare the Pumpkin Carrots: Peel the carrots, then make two parallel cuts lengthwise about 1/8-inch deep along each carrot to frame the pumpkin stem. Make two additional 45-degree angled cuts intersecting at the base of the first cuts, also about 1/8-inch deep. Remove the resulting two long pieces from each side of the stem area so that when sliced into rounds, the carrots resemble little pumpkins. Slice into ¼-inch rounds and set aside.
- Carve the Potato Skulls: Halve mini gold potatoes and place them flat side down. Use a stainless steel straw or metal skewer to puncture two ‘eye’ holes in each potato half. Remove debris from the straw to avoid clogging. Then carefully slice a mouth beneath the eyes by making a horizontal slit with your knife followed by several vertical slits right over the first to create a ‘skeletal mouth’. Set all carved potatoes aside.
- Carve Mushroom Eyes: Halve the white mushrooms and lay flat side down. Use the stainless steel straw gently to make ‘eye’ holes in the mushrooms, taking care not to break them. Set aside.
- Sauté Onions: Heat a large stock pot or Dutch oven on medium heat with 1 tablespoon of olive oil. Add diced onion and sauté until fragrant and slightly translucent, about 2-3 minutes.
- Brown the Meat: Add the ground beef and Italian sausage to the pot. Break apart the meat with a wooden spatula and cook until about two-thirds done, ensuring no large chunks remain.
- Add Liquids and Seasonings: Pour in beef broth and tomato sauce, then add salt, black pepper, dried basil, garlic powder, oregano, fennel seed, dried sage, and bay leaves. Stir everything to combine well.
- Add Vegetables: Carefully add the carved carrots, potatoes, and mushrooms to the pot, nesting them in the broth.
- Simmer the Soup: Bring the pot to a boil, then reduce heat to low, cover, and let simmer gently for 30 minutes or until potatoes are tender and meat is fully cooked.
- Finish and Serve: Remove the bay leaves, stir the soup, and serve hot, showcasing your spooky Halloween vegetable carvings.
Notes
- Use a metal skewer to help clear out the straw when carving small eyes on potatoes and mushrooms to avoid clogging.
- Adjust salt to taste depending on your broth’s sodium content.
- This soup freezes well; cool completely before storing in airtight containers.
- To make carving easier, use immature or firm vegetables to prevent breakage.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
