If you’re a garlic lover like me, you’re going to absolutely fall head over heels for this Vampire Hunter Soup (Roasted Garlic Soup) Recipe. It’s cozy, packed with flavor, and just the right amount of creamy comfort to make you want to curl up with a good book—or share it with friends on a chilly night. When I first tried this soup, I was amazed at how roasting garlic transforms its sharp bite into something silky sweet and mellow. Stick with me, and I’ll walk you through every step so you can nail it in your own kitchen.
Why You’ll Love This Recipe
- Rich, Roasted Garlic Flavor: Roasting mellows the garlic into a creamy, sweet base that’s super comforting.
- Simple Ingredients, Big Impact: With just a handful of pantry staples, you get a soup full of depth and warmth.
- Fun & Festive Presentation: The “bloody” oil drizzle adds a playful touch, making it perfect for Halloween dinners or themed meals.
- Perfect for Garlic Lovers and Novices Alike: Even if you usually shy away from garlic soup, this recipe’s gentle roasting method will win you over.
Ingredients You’ll Need
The magic of this Vampire Hunter Soup (Roasted Garlic Soup) Recipe lies in its simple yet hearty ingredients. Each one plays a special role—from the creamy potatoes to the earthy pumpkin and, of course, the star of the show, roasted garlic. I always recommend grabbing the freshest veggies you can find for the best flavor.
- Potatoes: I like using starchy potatoes for that velvety texture once blended.
- Pumpkin: Use fresh or canned pumpkin, but fresh cubed pumpkin gives the best sweetness and texture.
- Garlic heads: Pick large, firm bulbs; these will roast up golden and soft, perfect to puree.
- Olive oil: A good quality extra virgin olive oil adds richness and brings all the flavors together.
- Salt & pepper: Keep it simple; seasoning enhances the natural sweetness of the veggies.
- Dried oregano: Adds an herbal punch that pairs beautifully with roasted garlic.
- Pumpkin spice (optional): This little trick adds a warm, subtle hint of spices that takes the soup to another level.
- Vegetable broth: Use homemade or store-bought for that savory foundation.
- Red food coloring & olive oil (for bloody topping): Just a little fun twist to get that vampire-inspired flair!
Variations
I love that this Vampire Hunter Soup (Roasted Garlic Soup) Recipe is so adaptable based on what you have lying around or your flavor cravings. Here are a few ways I like to mix it up in my kitchen—feel free to experiment yourself!
- Adding herbs like thyme or rosemary: I once swapped oregano for thyme, and it gave the soup a woodsy aroma that was incredible.
- Using sweet potatoes instead of regular potatoes: For a naturally sweeter, more vibrant version that’s extra creamy.
- Spicing it up with a pinch of cayenne or smoked paprika: If you want just a little kick, this is my go-to adjustment.
- Dairy addition: Stir in a splash of cream or coconut milk for a richer texture—great for a special treat.
How to Make Vampire Hunter Soup (Roasted Garlic Soup) Recipe
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 400°F (about 200°C). Peel off only the outermost skins of those garlic bulbs—keeping the individual cloves wrapped in their papery skins—and trim about ¼ inch off the top so the cloves peek out. Toss the cubed potatoes, pumpkin, and the garlic bulbs into a large baking pan. Drizzle generously with olive oil, sprinkle with salt, pepper, oregano, and a touch of pumpkin spice on just the pumpkin chunks. Cover everything with foil to keep the steam in, then roast for 45 to 50 minutes. You want the potatoes to be soft and the garlic mellow and golden. I learned that waiting the full time is worth it to develop that sweet roasted garlic flavor without bitterness.
Step 2: Blend into Creamy Perfection
Once roasted, let your veggies cool just enough so they’re safe to handle. Then, squeeze the garlic cloves out of their skins—they’ll be silky and soft. Toss the roasted potatoes, pumpkin, and most of the garlic into your blender with 3 to 4 cups of veggie broth, depending on how thick or thin you like your soup. Blend until ultra smooth. Pro tip: If your blender struggles, pulse and add broth gradually to get that creamy texture without overheating the motor.
Step 3: Add the ‘Bloody’ Finish and Serve
For the fun vampire vibe, mix a teaspoon of olive oil with a few drops of oil-based red food coloring. Drizzle this “bloody oil” on top of your soup bowls. Garnish each bowl with one of those leftover roasted garlic cloves and a sprinkle of black lava salt if you have it—for that extra gourmet look. Serve hot and watch your family’s eyes light up. My little Halloween parties always get compliments on this presentation!
Pro Tips for Making Vampire Hunter Soup (Roasted Garlic Soup) Recipe
- Roast Garlic Perfectly: Don’t skip the foil cover while baking—this keeps the garlic from drying out, turning it creamy and mild.
- Texture Control: Adjust the veggie broth amount slowly while blending to reach your desired soup thickness.
- Fresh is Best: The sweeter your pumpkin and potatoes, the better your soup will taste—try to get fresh, ripe produce.
- Food Coloring Tip: Use oil-based red coloring or natural alternatives like beet juice to prevent separation in your oily drizzle.
How to Serve Vampire Hunter Soup (Roasted Garlic Soup) Recipe
Garnishes
I love topping mine with a single roasted garlic clove because it’s both beautiful and a tasty little treat to scoop with your spoon. Black lava salt gives a delightful crunch and a hint of smokiness that contrasts really well with the soup’s sweetness. Feel free to add fresh herbs like parsley or thyme for a pop of color and freshness.
Side Dishes
This soup pairs wonderfully with crusty bread—think a toasted baguette or garlic focaccia to soak up every last drop. A fresh green salad balances the richness and keeps the meal light if you’re watching your portions.
Creative Ways to Present
For Halloween or themed dinners, I’ve served this soup in small black bowls and swirled the bloody oil in spooky shapes with a toothpick before guests dug in. It’s such a fun conversation starter! You can also add edible dried chili flakes for a fiery “vampire bite.”
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste even better once the soup has had time to rest and meld.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and label them with the date. When thawed, it almost tastes like freshly made. Just be sure to stir well after reheating as the texture might thicken slightly in the freezer.
Reheating
I gently warm the soup on the stove over low heat, stirring often. If it seems too thick, I add a splash of veggie broth or water to loosen it back up. Avoid the microwave if you want to preserve the silky texture—stovetop reheating gives you more control.
FAQs
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Can I make this Vampire Hunter Soup (Roasted Garlic Soup) Recipe vegan?
Absolutely! This recipe is naturally vegan since it uses vegetable broth and olive oil. Just double-check that your broth is vegan-friendly, and you’re good to go.
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What if I don’t have pumpkin spice?
No worries! The pumpkin spice is optional and only adds a subtle warmth. You can omit it or substitute with a small pinch of cinnamon and nutmeg if you have those on hand.
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Can I use canned pumpkin instead of fresh?
You can! Just make sure to adjust the texture since canned pumpkin is softer. You might want to reduce the broth slightly to keep the soup creamy and thick.
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How do I know when the garlic is roasted perfectly?
Perfectly roasted garlic cloves will look golden brown and feel soft when you squeeze them out of their skins. They shouldn’t be burnt or hard—if they are, reduce oven time next time or check earlier.
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Is the red food coloring necessary?
The red food coloring is purely for fun presentation, especially if you’re making this soup for Halloween or themed dinners. You can skip it altogether if you prefer, and the soup will still taste incredible.
Final Thoughts
This Vampire Hunter Soup (Roasted Garlic Soup) Recipe truly feels like a kitchen hug in a bowl—warming, flavorful, and just a little bit whimsical. What I love most is how it turns simple ingredients into something so special, and the roasted garlic flavor is unlike any other. Whether you’re aiming to impress at a dinner party or just craving some quiet comfort food, this soup won’t let you down. I promise, once you try it, it’ll quickly become a staple in your recipe rotation. So go on—grab those garlic bulbs, and treat yourself to a bowl of cozy magic.
Print
Vampire Hunter Soup (Roasted Garlic Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: Serves 2-4
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Vampire Hunter Soup is a comforting roasted garlic and pumpkin soup with tender potatoes, enhanced by aromatic oregano and optional warming pumpkin spice. This creamy, flavorful soup is blended smooth and finished with a striking ‘bloody’ oil topping, making it perfect for a cozy meal or festive occasion.
Ingredients
Main Ingredients
- 2 potatoes, cubed
- 2 cups (232 grams) pumpkin, cubed
- 3-4 heads of garlic
- Olive oil
- 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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables.
- Prepare Garlic Bulbs: Peel off and discard the outer layers of the whole garlic bulbs, leaving the skins on each individual clove intact. Slice about ¼ inch off the top of each garlic bulb to expose the cloves.
- Assemble Vegetables: Place the cubed potatoes, cubed pumpkin, and garlic bulbs on a large baking pan. Drizzle generously with olive oil, season with salt, pepper, and sprinkle the dried oregano over all. Optionally, sprinkle the pumpkin with pumpkin spice to add warmth.
- Roast: Cover the baking pan with foil to retain moisture and roast in the preheated oven for 45-50 minutes, or until the potatoes are soft and the garlic is golden brown.
- Cool and Blend: Remove the baking pan from the oven and allow the roasted vegetables to cool slightly. Transfer the roasted potatoes, pumpkin, and most of the garlic to a blender. Add 3-4 cups of vegetable broth and blend until completely smooth, reserving a few roasted garlic cloves for garnish.
- Prepare Bloody Oil: In a small bowl, mix 1 teaspoon of olive oil with a few drops of oil-based red food coloring to create the striking bloody oil drizzle.
- Serve: Pour the soup into bowls, top each with a roasted garlic clove, sprinkle with black lava salt if desired, and drizzle with the bloody oil for a dramatic and flavorful presentation. Enjoy warm!
Notes
- Use oil-based food coloring to ensure it mixes well with olive oil for the topping.
- Adjust the amount of vegetable broth to reach your desired soup consistency.
- Black lava salt adds a smoky finishing touch and contrasts beautifully with the bloody oil.
- This soup stores well in the fridge for up to 3 days and freezes nicely.
- For a richer taste, consider adding a splash of coconut cream or a dollop of sour cream before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 160
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
