Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme
- 1 tsp ground nutmeg
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 1 medium sweet potato, peeled & diced
- 1 tbsp maple syrup
- Salt & pepper to taste
- For garnish: garlic knots (cut into finger shapes), mini marshmallows, pumpkin seeds, fresh sage leaves
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
- Add garlic, thyme, and nutmeg; cook 1 minute more. <li id="instruction-step-3" Stir in sweet potato, pumpkin puree, coconut milk, and vegetable broth. Simmer 20 minutes until sweet potatoes are tender.
- Blend一半 the soup until smooth (optional for creamy texture), then return to pot.
- Stir in maple syrup, salt, and pepper.
- Serve hot in a cauldron or bowl, topped with garlic-knot ‘witch fingers,’ marshmallows, pumpkin seeds, and sage.
Notes
- For extra spookiness, serve in a hollowed-out hollowed-out pumpkin or black cauldron.
- Witch fingers: refrigerate garlic dough knots before cutting into finger shapes; bake until golden.
- Vegan-friendly as written—ensure marshmallows are vegan if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
