Halloween Pumpkin Soup With Breadstick Broomsticks Recipes

HALLOWEEN PUMPKIN STEW

Halloween Pumpkin Stew image

I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!

Provided by Melissa

Categories Soups, Stews and Chili Recipes Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

Ingredients

6 pounds pumpkin with fairly straight sides
¾ pound lean ground beef
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 onion, diced
2 large stalks celery, diced
½ medium green bell pepper, diced
2 pounds mozzarella cheese, cubed
16 ounces tomato sauce
1 ½ cups water
1 (15.25 ounce) can corn, drained
6 large mushrooms, sliced
¾ cup instant rice

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
Pour mixture from the skillet into the pumpkin and replace lid.
Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

Nutrition Facts : Calories 751 calories, Carbohydrate 64.6 g, Cholesterol 136.2 mg, Fat 32.5 g, Fiber 6 g, Protein 57.2 g, SaturatedFat 18.4 g, Sodium 1795.4 mg, Sugar 14.8 g

WITCHES' BROOMSTICKS

Witches' Broomsticks image

My family loves bread, so I try to serve some with every meal. Halloween isn't the same without these oh-so-good breadsticks.

Provided by Taste of Home

Time 30m

Yield 15 servings.

Number Of Ingredients 5

Ingredients

2-1/3 cups biscuit/baking mix
2/3 cup milk
1 teaspoon Italian seasoning
3 tablespoons butter, melted
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in. ropes for broom handles; fold in half and twist. Place on ungreased baking sheets., Shape reserved pieces into 2-1/2-in. circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. , Bake at 450° for 10-12 minutes or until lightly browned. Serve warm or cool on a wire rack.

Nutrition Facts :

HALLOWEEN PUMPKIN SOUP WITH BREADSTICK BROOMSTICKS

Halloween Pumpkin Soup With Breadstick Broomsticks image

This hearty, warming pumpkin soup is perfect for Halloween, especially when it's served with breadstick broomsticks! It's packed with goodness and it's low-fat too.. a winner all round!

Provided by English_Rose

Categories Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 1/2 lbs pumpkin, roughly chopped
2 sweet potatoes, peeled and roughly chopped
2 pints water or 2 pints vegetable broth
1 cup milk
4 tablespoons cream
4 part-baked breadsticks
2 tablespoons olive oil

Steps:

Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
Meanwhile, preheat the oven to 400°F Cut the breadstick dough in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
Stir the milk into the soup, whiz everything together in blender or processor in batches until smooth.
Return to the pan and gently warm through. Pour into bowls and finish with a swirl of cream.

Nutrition Facts : Calories 712.5, Fat 28.4, SaturatedFat 6.6, Cholesterol 18.4, Sodium 736.3, Carbohydrate 99, Fiber 6.2, Sugar 7.5, Protein 17.4

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