Carla Hall shares a Halloween recipe for Roasted Pumpkin Soup

Refined and delicious! celebrity chef Karl Hall‘s Roasted Pumpkin Soup has autumn feelings at our place – and it’s as delicious as it looks.

“Sugar squashes aren’t just for pies anymore. [You can] Turn them into a perfectly portioned dinner just before trick-or-treating or that costume party Halloween Baking Championship Richter, 58, revealed in the latest issue of Us weekly from the creative way she presents her celebratory soup.

Hall’s version of the toasted pumpkin soap — which serves four — is poured into delicate sugar pumpkins that have been decorated to resemble a carved jack-o’-lantern. The recipe also includes tomatoes and herbs to “make up for later Halloween loot,” she notes.

After an acclaimed career as a professional chef, the Chew Cohost competed on Bravo’s top chef in 2008 and shared her philosophy “Cooking with Love”. That Carla Hall’s Soul Food: Everyday Life and Celebrations The author later entered the competition Top chef: All Stars in 2010, just before entering the Chew round table. Despite her ever-expanding resume, the Tennessee native is all about preparing meals she enjoys.

“I love home cooking that reminds me of my family, especially the recipes passed down to me by my grandmother, who had Alzheimer’s disease,” Hall said exclusively Us in December 2019. “Any meal shared around the table with close friends and family is a meal to remember.”

Keep scrolling to learn how to make Hall’s Roasted Pumpkin Soup in time for Halloween and grab the latest installment of Us weekly for even more holiday inspiration:

Ingredients:

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 large onion, medium diced

2 garlic cloves, chopped

2 stalks celery, medium cubes

1 large late harvest tomato

4 sprigs of thyme

2 sprigs of rosemary

1 cup parsley, leaves only

3 tsp salt, divided

1 tsp ground black petter, divided

2 ½ cups chicken broth

¼ cup cream

4 sugar squashes (2-3 pounds each)

Instructions:

1. Preheat oven to 375 degrees.

2. In a medium Dutch oven over medium heat, melt butter and olive oil. Add onion, garlic, celery, tomato and herbs. Cook for 10 minutes, stirring occasionally. Add 2 tsp salt, ½ tsp pepper and chicken broth. Bring mixture to a boil, remove from heat, stir in cream and set aside.

3. Prepare the squashes as you would for jack-o’-lanterns, cut off, reserving the top and scoop out the seeds.

4. Season the inside of each squash with ½ tsp salt and ¼ tsp pepper. Ladle the soup into the squashes, discarding the thyme and rosemary sprigs. Place the pumpkin toppers on each pumpkin. Roast on a foil-lined baking sheet (for easy cleanup) for 1 to 1½ hours, or until tender when pierced with a knife.

5. When serving, scrape out the roasted flesh of the pumpkin with a spoon for great pumpkin flavor in every bite.