Graveyard Pumpkin Soup is an innovative soup recipe for Halloween party.

Time: 60 minutes


  • 1 1/2 kilograms pureed pumpkin
  • 2 cloves garlic
  • 1 tablespoon olive oil pomace
  • 1 dash grated nutmeg
  • 2 teaspoon crushed peppercorns
  • 100 ml heavy cream
  • 1 teaspoon rosemary leaves
  • 1 chopped,peeled onion
  • 1 teaspoon butter
  • 2 teaspoon roasted,powdered cumin seeds
  • 2 pinches salt
  • 2 teaspoon grated parmesan cheese
  • For The Main Dish
  • 1 1/2 litre Veg stock


  • Take a saucepan and saute rosemary sprig, garlic and chopped onion in olive oil, then add butter in it.
  • Scoop out the pulp from the pumpkin and make a puree in the mixer. Cook the pulp in the sauteed onions
  • mixture.
  • Now, add hot vegetable stock and then cook it on medium flame for about 30 minutes.
  • After that, add grated nutmeg, cumin seeds powder, crushed black peppercorns and salt to it.
  • Cook further for 30 minutes at slow flame, half covered with lid.
  • Take the saucepan off the fire and then add cream and stir well.
  • In the end, garnish it with Parmesan cheese shavings, and serve hot.