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
Scale
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
