This Pumpkin Confetti Soup is a festive and healthy dinner for Halloween night, whether you’re taking out kiddos for safe and physically-distanced trick-or-treating, or staying home to celebrate with movies, games, or other activities.
I may be too old for trick-or-treating, but I do enjoy handing out candy each year. With the doorbell ringing off the hook, it’s hard to sit down to dinner on Halloween night, so I like to keep something warm on the stove or in the slow cooker, and soup is a perfect option. However you’re enjoying the night, this Pumpkin Confetti Soup is a fun addition - orange pumpkin broth dotted with colorful black beans, peppers, and corn. And a nice balance to all the sweet treats destined to be enjoyed!
You can lay out your soup with a toppings bar, and allow people to garnish their soups however they wish. It also makes it easy to come back for more!
Original publication date: October 29, 2020
This Pumpkin Confetti Soup is a festive and healthy dinner for Halloween night or a fall gathering!
2 Tbsp. avocado oil
1 large onion, diced
2 red bell peppers, diced
1 4-oz. can diced green chiles, drained (see note)
2 15-oz. cans black beans, drained and rinsed
1 cup frozen corn kernels
2 cups pumpkin puree
4 cups low-sodium vegetable broth
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. ground cinnamon
1/2 tsp. ground black pepper
1 1/2 tsp. kosher salt
1 Tbsp. pure maple syrup
Note:
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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