Happy almost Halloween! Have I got a fun and healthy indulgence for you today! I am sharing my Jack O’ Lantern Black and Orange Soups, two of my favorites served in the same bowl!
Today for the Food Network’s #FallFest, we are using seasonal produce to create spooky and fun treats just for you! When I first heard today’s topic, I immediately thought of the combination of orange and black and wondered what I could come up with.
I realized exactly what I wanted to make for you … Jack O’ Lantern Black and Orange Soups, a beautiful blend of flavors and colors, perfect for your holiday parties and an absolutely delicious, creative way to serve two of my favorite soups!
The “black” portion of the soup bowl was easy, my go-to black bean soup that is rich and packed with tons of Mexican flavors. One of my favorites since I had my first bowl at the venerable Chez Panisse in Berkeley, California, it is perfect all winter long for filling lunches and dinners. If you like spicier food, you can either add more chiles en adobo or some cayenne pepper. You can also pass hot sauce at the table for your guests to add for their own preferred heat level.
My original thought for the “orange” portion was butternut soup, but that is more gold than orange. While I love the flavor of butternut squash soup, especially during the holidays, I wanted to boost the color and decided to add another of my favorite vegetables, carrots. The combination of squash and carrots is lovely especially with a touch of curry, very soothing and satisfying, perfect for cold days throughout the fall, winter, and spring.
Both of the soups are delicious on their own and you can serve either one at parties, brunches, lunches, or dinners. It would be fun to make both and offer your guests their choice.
If you want to serve them in the same bowl the way I did, the secret is to have both soups as close to the same consistency as possible. Fill two measuring cups with spouts with the soups and pour at the same time into opposite sides of the bowl. This is easiest with two people unless you are ambidextrous and really steady!
For today’s blended soups, and given the Halloween holiday, I decided to garnish the soup with some Dukkah-seasoned pumpkin seeds. They are incredibly easy to make. The seeds garnish helps cover the line between the two soups and add a terrific crunchy texture that you will love. A few sprigs of cilantro add fresh flavor and green color on top.
Don’t be afraid to use seasonings in these soups. The main difference between professional chefs and home cooks is the amount of seasoning they use. The pros use a lot more salt, pepper, herbs and spices than you would imagine. It is often what makes the difference between an ordinary meal and an outstanding one.
I hope you have a wonderful Halloween and get lots of adorable little trick-or-treaters knocking on your door. Stay warm and when your kids get back with their bags of goodies, have these Jack O’ Lantern Black and Orange soups hot on the stove, ready to warm up your little ones!
Make sure you check out the other recipes below and see the creative and wonderful recipes my friends have shared!
Did you enjoy these recipes? Let me know in the comments, I love hearing from you!
Ingredients needed for Black Bean Soup:
- Olive oil, onion, bell pepper, celery, garlic, oregano, cumin
- Cocoa, salt, pepper, chipotle chiles en adobo, black beans
- Vegetable stock, chicken stock, or water, fresh lime juice
- Cilantro, green onions, sour cream (optional)
Ingredients needed for Curried Butternut and Carrot Soup:
- Butternut squashes, carrots, celery, onion, bell pepper, olive oil
- Butter, chicken or vegetable broth, water, salt, white pepper
- Curry powder, safe, heavy cream
PRO Tip:
Many grocery stores sell already peeled and chopped butternut squash, especially in the fall and leading up to Thanksgiving. Look for it in the refrigerated produce section. It is a huge time saver.
PRO Tip:
Winter squashes are notoriously difficult to cut. One trick is to microwave them for about 2 to 4 minutes or until lightly softened. Then your knife will go through the squash easily and safely!
How to make the Mexican Black Bean Soup:
- Heat the oil in a large Dutch oven or stockpot, then add the onions, bell peppers, and celery and cook until vegetables are softened
- Reduce heat to medium and add the garlic, oregano, cumin, cocoa powder, salt, and pepper and cook a few minutes to blend flavors
- Stir in the water and scrape the bottom of the pot, stir in the beans and bring to a boil, then simmer 15 to 20 minutes or until vegetables are tender
- Remove from the heat and use an immersion blender to puree the soup until smooth, then whisk in the lime juice and taste and adjust seasonings
- Ladle into warmed soup bowls and garnish with fresh cilantro and green onions
How to make the Curried Butternut and Carrot Soup:
- Poke some holes in the squash(es) with a knife, then microwave until slightly softened, and remove from the oven and set aside until cool enough to handle
- Peel and cut the squash into cubes and place in a bowl, then prep the remaining vegetables and place in a second bowl
- Heat the oil and butter in a large Dutch oven or stockpot and sauté the carrots, celery, onions, and bell peppers, stirring to coat with the oil
- Add the squash, broth, and water, stir in the salt, pepper, curry powder, and sage; bring to a boil then simmer until tender, 15 to 20 minutes, remove from the heat and let cool 5 minutes
- Use an immersion blender to purée the soup in the pot or use a regular blender and transfer back to the pot to keep warm; taste and adjust seasonings, then stir in the cream and warm before serving
PRO Tip:
If you want to serve them in the same bowl the way I did, the secret is to have both soups as close to the same consistency as possible. Fill two measuring cups with spouts with the soups and pour at the same time into opposite sides of the bowl. This is easiest with two people unless you are ambidextrous and really steady!
PRO Tip:
If you want a different topping, you can make a simple but oh so delicious Lime and Cilantro Cream. Mix together sour cream, freshly squeezed lime juice, a little salt, and finely chopped cilantro (use parsley if you don’t like cilantro). Stir together until smooth, taste and adjust the seasonings as needed. Drizzle this over the soups for a beautiful contrast of colors and flavors.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring spoons
- Mixing bowls
- Dutch oven and/or stockpot
- Immersion blender or regular blender
- Soup bowls
Gluten-Free Tips:
While these recipes are mostly gluten-free naturally, you need to watch the broths/stocks that you are using as well as the seasonings. Penzey’s and McCormick companies are very good about labeling their spices and herbs.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Mexican Black Bean Soup (Gluten Free)
This is my go-to black bean soup, rich and packed with tons of Mexican flavors. One of my favorites since I had my first bowl at the revered Chez Panisse in Berkeley, it is perfect all autumn, winter, and spring long for filling lunches and dinners.
Ingredients
Soup
- 2 tbsp organic olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 1 clove garlic, minced
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 tsp unsweetened cocoa powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 to 2 canned chipotle chiles en adobo, chopped finely or 1 tsp chipotle powder, optional but delicious
- 3 (15 oz) cans black beans, rinsed thoroughly and drained well
- 2 cups vegetable stock, chicken stock, or water
- Juice of 1 fresh lime
Garnishes
- Fresh cilantro leaves, chopped
- Chopped green onions
Instructions
- Make the Soup: In a heavy-bottomed large stockpot or Dutch oven, heat the oil over medium-high heat. When shimmering, add the onions, bell peppers, and celery. Cook, stirring often, about 5 minutes or until vegetables are softened. Reduce heat to medium and add the garlic, oregano, cumin, cocoa powder, salt and pepper. Continue to cook for another minute or two, to let the garlic cook and seasonings blend.
- Stir in the water and scrape up the fond from the bottom of the pot. Stir in the beans, bring to a boil over high heat, reduce the heat to low and simmer for 15 to 20 minutes or until the vegetables are tender. Remove from the heat and, using an immersion blender*, puree the soup until smooth. Whisk in the lime juice, taste and adjust seasonings.
- To Serve: Ladle soup into warmed soup bowls and garnish with fresh cilantro and green onions. Serve hot.
Recipe found at www.theheritagecook.com
Notes
* You can also use a blender; puree in batches, leaving the lid slightly ajar, holding it steady with a kitchen towel over the top to protect yourself from splashing hot liquid. Never fill the blender more than half full with hot liquid because the soup will expand dramatically and can burn you. Transfer back to the stockpot to keep warm.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 557mgCarbohydrates: 23gFiber: 5gSugar: 9gProtein: 5g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Curried Butternut-Carrot Soup (Gluten Free)
The combination of squash and carrots is truly lovely, very soothing and satisfying, with a touch of curry flavor for interest, it is perfect for cold days throughout the fall, winter, and spring.
Ingredients
- 2 small or medium butternut squashes
- 5 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large onion, peeled and chopped
- 1 orange or yellow bell pepper, seeded, and chopped
- 2 tbsp olive oil
- 1 tbsp butter or more oil
- 3-1/2 cups vegetable broth, chicken broth, or water
- 2-1/2 cups water
- 1 tsp kosher salt, or more to taste
- 1 tsp ground white pepper
- 1 or 2 tsp curry powder, or to taste (optional)
- 1 tsp dried sage
- 1/4 cup heavy cream (leave out for vegan)
Instructions
- Prep the Butternut Squash: Rinse the squash under running water and pat dry. To make it easier to work with, cook it slightly in the microwave: Use a paring knife to poke several holes in the squash to release the steam and microwave on High for 2 to 4 minutes. Use an oven mitt to remove the squash from the microwave and place it on a cutting board. Let sit until cool enough to handle.
- Using a sharp, large knife, cut the “neck” of the squash off. Set the rounded end on the cut surface and cut in half, revealing the hollow center. Scoop the seeds and strings out of each half and discard. Using a vegetable peeler or your knife, remove the skin from the squash. Cut squash into cubes and transfer to a bowl.
- Prep remaining vegetables and place in a second bowl.
- Cook the Soup: In a large Dutch oven or stockpot, over medium-high heat, heat olive oil and butter. When the butter is melted, add the carrots, celery, onions and bell peppers; stir to coat evenly with the oil. Sauté 2 to 3 minutes, stirring often until the vegetables are softened but not browned. Add the squash, chicken broth and water. Stir in the salt, white pepper, curry powder and sage.
- Bring to a boil, and then reduce heat to low, cover and continue cooking until vegetables are fork tender, about 15 to 20 minutes. You should be able to easily break the squash cubes in half. When done, remove pot from the heat and let cool for 5 minutes.
- Using an immersion blender*, puree soup in pot. You can also use in a blender; puree in batches, leaving the lid slightly ajar, holding the lid steady with a kitchen towel over the top to protect yourself from splashing hot liquid. Never fill the blender more than half full with hot liquid because the hot liquid will expand dramatically and can burn you.
- Transfer back to the stockpot to keep warm. Taste and adjust seasonings as desired. Stir in the cream and warm before serving.
- To Serve: Ladle the soup into warmed bowls. Serve immediately.
Recipe found at www.theheritagecook.com
Notes
* You can also use a blender; puree in batches, leaving the lid slightly ajar, holding it steady with a kitchen towel over the top to protect yourself from splashing hot liquid. Never fill the blender more than half full with hot liquid because the soup will expand dramatically and can burn you. Transfer back to the stockpot to keep warm.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 488mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Make sure you check out all of these remarkable recipes from my blogging friends!
Feed Me Phoebe: Leftover Jack-o-Lantern Salad i.e. Pumpkin & Arugula Salad with Miso-Lemon Dressing
The Lemon Bowl: Roasted Butternut Squash and Apple Soup
Virtually Homemade: Apple Caramel Cake Pops
Weelicious: Roasted Pumpkin and Toasted Pumpkin Seeds
Jeanette’s Healthy Living: Ghoulish “Bloody Brains” Roasted Cauliflower and Beet Hummus
Devour: Caramel Apples for Halloween
Taste With The Eyes: Braised Oxtail for Halloween?
Made By Michelle: Clementine Pumpkins
Napa Farmhouse 1885: Silky Pumpkin Hummus
Red or Green: Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers
Dishing: Spinach Stuffed Mushrooms
Domesticate Me: Spiced Pumpkin Punch
Cooking With Elise: Wicked Good Halloween Recipes
The Sensitive Epicure: Trick or Treat, Spaghetti or Squash? Both
FN Dish: Have a Homemade Halloween
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Oct 2013. The article was updated in 2022.
Veronica
Nice job Jane! You must have worked late last night considering I saw you purchasing your ingredients and flowers at Whole Foods at nearly 5pm.
Jeanette
Gorgeous soup Jane – very creative and I love the pumpkin seeds on top!
majaskitchen
What a wonderful idea with a carrot soup and spicy black bean soup….and pouring it into the bowl all at the same time to create a Half and half bowl of soup….
I do this method with a spinach and roasted red bell pepper soups….people are always in such ahhhh when they see how simple one makes that happen….
Love you posts….Janie….
love and hugs to you…