As the crisp fall air settles in and leaves paint the world in shades of gold and crimson, it’s the perfect time to gather around a steaming bowl of witchy Samhain soup. These autumn inspired recipes not only nourish your body but also carry the magic of the season, connecting you to ancestral wisdom and the cycles of nature. From creamy pumpkin to hearty lentil, these soups bring warmth, flavor and ritualistic energy to your Samhain feast or cozy autumn evenings.
Ingredients:
1 kg pumpkin, peeled and cubed
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh grated ginger
700 ml vegetable broth
100 ml coconut cream
Salt and pepper to taste
Pinch of nutmeg
Instructions:
Roast the pumpkin cubes in olive oil at 200°C (400°F) until golden and aromatic.
In a pot, sauté onion, garlic and ginger until fragrant.
Add roasted pumpkin and vegetable broth, simmer 15–20 minutes.
Blend until smooth, stir in coconut cream, season with salt, pepper and nutmeg.
Serving suggestion:
Serve in a small pumpkin shaped bowl or black ceramic soup bowl, topped with roasted pumpkin seeds.
Ingredients:
300 g mixed mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
700 ml vegetable broth
100 ml cream (or soy cream)
1 tsp fresh thyme
Salt and pepper to taste
Instructions:
Sauté onion and garlic in olive oil until translucent.
Add mushrooms and thyme, cook until mushrooms release their moisture.
Pour in vegetable broth, simmer 15 minutes.
Blend until smooth, stir in cream, season with salt and pepper.
Serving suggestion:
Top with a little cream or plant based cream and a sprinkle of fresh thyme, serve in a Halloween or autumn inspired bowl.
Ingredients:
200 g cooked black beans
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
700 ml vegetable broth
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
Instructions:
Sauté onion, garlic, and red pepper until soft.
Add black beans, smoked paprika, chili powder, and broth.
Simmer 20 minutes for flavors to meld.
Blend partially for a chunky soup or fully for creamy texture.
Serving suggestion:
Serve in a dark bowl, garnish with fresh coriander or a dollop of vegan sour cream.
Ingredients:
200 g red lentils
1 carrot, diced
1 onion, chopped
700 ml vegetable broth
1 tsp smoked paprika
Salt and pepper to taste
Instructions:
Sauté onion and carrot until fragrant.
Add lentils, smoked paprika, and broth.
Simmer 20–25 minutes until lentils are soft.
Blend to desired consistency and season with salt and pepper.
Serving suggestion:
Serve in an autumn-colored bowl, drizzle a little olive oil on top.
Ingredients:
2 medium beetroots, peeled and chopped
1 apple, peeled and diced
1 onion, chopped
700 ml vegetable broth
1 tbsp apple cider vinegar
Salt and pepper
Instructions:
Sauté onion until translucent.
Add beetroot, apple, and broth, simmer 20 minutes.
Blend until smooth, stir in apple cider vinegar, season to taste.
Serving suggestion:
Serve with a swirl of coconut cream and roasted pumpkin seeds.
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Ingredients:
500 g pumpkin, cubed
2 carrots, chopped
1 onion, chopped
700 ml vegetable broth
1 tsp curry powder
1 tbsp coconut oil
Salt and pepper
Instructions:
Sauté onion in coconut oil until soft.
Add pumpkin, carrots, curry powder, and broth.
Simmer 20 minutes, then blend until creamy.
Season with salt and pepper.
Serving suggestion:
Garnish with toasted coconut flakes and fresh coriander.
Ingredients:
200 g chestnuts, cooked and peeled
200 g forest mushrooms, sliced
1 onion, chopped
700 ml vegetable broth
50 ml cream
1 tsp fresh thyme
Salt and pepper
Instructions:
Sauté onion with mushrooms and thyme.
Add chestnuts and broth, simmer 20 minutes.
Blend until smooth, stir in cream, season.
Serving suggestion:
Serve in a mini cast iron cauldron, sprinkle roasted hazelnuts on top.
Ingredients:
1 kg pumpkin, cubed
3 cloves garlic
700 ml vegetable broth
100 ml oat cream
Salt, pepper, pinch of nutmeg
Instructions:
Roast pumpkin and garlic until golden.
Blend with vegetable broth until smooth.
Stir in oat cream, season with salt, pepper, and nutmeg.
Serving suggestion:
Top with toasted pumpkin seeds and a drizzle of olive oil.
Ingredients:
200 g cooked white beans
1 onion, chopped
1 potato, diced
700 ml vegetable broth
1 tsp fresh rosemary
Salt and pepper
Instructions:
Sauté onion until soft, add potato and broth.
Simmer 20 minutes, add beans and rosemary.
Blend partially or fully for creamy texture.
Serving suggestion:
Serve in rustic bowls with a drizzle of olive oil and fresh rosemary sprig.
Ingredients:
200 g yellow split peas
100 g smoked tofu, cubed
1 carrot, chopped
1 onion, chopped
700 ml vegetable broth
1 tsp cumin
Salt and pepper
Instructions:
Sauté onion and carrot until soft.
Add split peas, broth, and cumin. Simmer 25 minutes.
Add smoked tofu cubes, cook 5 more minutes. Blend partially for a chunky soup.
Serving suggestion:
Top with fresh herbs and a few drops of smoked paprika oil.
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