There is no better way to shock and delight everyone at this year’s Halloween party than with this thick and creamy Halloween Black Bun Pumpkin Soup recipe.

Here’s the scoop on how to create this Halloween Black Bun Pumpkin Soup Recipe. Get ready to make the best spooky masterpiece, step by step.

It’s Soup Season; Time for the Best Pumpkin Soup Recipe!

What screams autumn hygge more than warm delicious soups? There’s a season for everything, and this is the season to make soup.

Veggie soup sounds okay, and a decent carrot soup looks as bright orange as homemade pumpkin puree, no food coloring needed. But nothing compares to our easy pumpkin soup.

Fresh pumpkin, add cream, season with salt and pepper … okay, it’s not THAT easy, but you will LOVE making this velvety delicious comfort food.

No Buns Like These Buns; Go Black Russian and Never Go Back

If you’ve never whisked up some fresh rye, please let me know after you try this recipe. Not because I love reader interactions, though of course I LOVE reader interactions.

I want to know the very second you taste the unholy perfection of this incredible Black Russian rye bread bowl, because no other bread will ever rise (ha!) to the delicious richness of this one.

Be ready to make an extra loaf for toast tomorrow, maybe with a little pumpkin butter. Oh, what a delicious fall awaits us!

A Quick Word about Roasted Pumpkin Seeds

That word is yes. Always yes.

Pumpkin seeds are the pinnacle of autumn snacks that double as toppings, yet they are constantly overlooked for crispy fried onions or cube croutons.

Not today. Add the onions to your green bean casserole, then whip up these honey-roasted pumpkin seeds for the perfect topping to this yummy soup.

You’ll have plenty left over to take into the office the next day. More than just thanks for sharing, they’ll be begging for more.

Time to make pumpkin soup!

Halloween Black Bun Pumpkin Soup Recipe

Pumpkin Soup Ingredients

• 1 sugar pie pumpkin (around 4 lbs)
• 1 large yellow onion, chopped
• 4 large or 6 medium garlic cloves, pressed or minced
• 1/4 cup pumpkin seeds
• 4 tablespoons olive oil, divided
• 2 tablespoons pumpkin seed oil
• 4 cups (32 ounces) vegetable broth
• 1/2 cup full fat coconut milk or heavy cream
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cloves
• ground black pepper
• flaky sea salt, to taste
• optional: cayenne pepper, to taste

Pumpkin Soup Instructions

Preparation

1. Preheat oven to 425 F and line a baking sheet with parchment paper.
2. Carefully halve the pumpkin and scoop out the seeds. Set seeds aside in a cast-iron skillet.
3. Halve each pumpkin half to make quarters. Rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut side down, onto the baking sheet.

Cooking

1. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork.
2. While the pumpkin is roasting, add the pumpkin seed oil to the pumpkin seeds in a large wide cast-iron skillet, cooking over medium heat.
3. Saute the pumpkin seeds until lightly golden, about 3 minutes.
4. Add the honey, stirring with a rubber spatula.
5. Transfer the skillet to the oven. Roast for about 10-15 minutes, stirring occasionally so that they do not burn.
6. As both the roasted pumpkin and seeds come out of the oven, set them both aside. Spread the seeds on a baking sheet lined with parchment paper to cool.
7. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or soup pot over medium heat.
8. Once the oil is simmering, add onion, garlic and salt. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
9. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
10. Add pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (if using), and ground black pepper. Stir a bit, then pour in the vegetable stock.
11. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.

Serving

1. Stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly.
2. Use an immersion blender to blend this soup in the pot, or use a food processor for the creamiest results. The latter means transferring batches to a blender (do not overfill), taking care not to burn yourself from steam or lose soup everywhere.
3. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
4. Taste and adjust if necessary, with more coconut milk for extra creaminess/milder flavor or maple syrup for extra sweetness.
5. Ladle the soup into individual bowls (preferably our black Russian bread bowls). Sprinkle honey roasted pumpkin seeds over the soup and serve.
6. Let leftover soup cool completely before transferring to a proper storage container and refrigerating it for up to 4 days (SO GOOD the next day!). Or freeze this soup for up to 3 months.

Russian Black Bread Bowl Ingredients

• 1 1/8 cups water, lukewarm
• 2 tablespoons apple cider vinegar
• 1 cup dark rye flour, plus more for dusting
• 1 1/4 teaspoons salt
• 2 tablespoons unsalted butter
• 2 tablespoons molasses
• 1 tablespoon dark brown sugar, packed
• 3 tablespoons black cocoa
• 1 teaspoon espresso powder, or instant coffee powder
• 1/4 teaspoon fennel seeds, to taste
• 1 3/4 teaspoons instant yeast
• 2 1/2 cups unbleached bread flour, divided

Russian Black Bread Bowl Instructions

Preparation

1. Measure flour by spooning it into a cup, then sweeping off any excess.
2. Place all ingredients in a large bowl, reserving 1 cup of bread flour. Mix to make a thick batter-like dough.
3. Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic (may still be somewhat sticky to the touch).
4. Cover the bowl and let the dough rise until doubled, 45-60 minutes.
5. Divide the dough into four equal pieces. 
6. Shape each piece into a ball by stretching and tucking the two ends under. Rotate dough a quarter turn; stretch and tuck the ends under again. Repeat until a nice ball is formed.
7. Repeat with remaining three pieces. The ball bottoms will look messy, but that will smooth out in the oven.
8. Place the dough balls several inches apart on a parchment lined baking sheet. Cover with greased plastic, and let rise until almost doubled, 60-90 minutes.
9. While the dough is rising, preheat the oven to 375°F.
10. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top with a sharp serrated knife or proper bread lame.

Cooking

1. Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom (or the inside shows 205°F on a digital thermometer).
2. Remove the bread buns from the oven and let cool.

Serving

1. Just before serving, use a sharp paring knife to cut a circle into the top of each loaf, not slicing down too deeply into the bread.
2. Use your fingers grasp the edges of the circle and lift out; a nice portion of the crumb should come with it.
3. If you need more room in your bowl, just pull out more of the crumb (chef’s treat!).
4. Ladle our delicious creamy pumpkin soup into the black charcoal colored bread bowls and serve the tops alongside.
5. Store any unused bread well wrapped at room temperature for several days. Freeze for longer storage.

Tips & Variations

• To make the soup vegan, use coconut milk in place of heavy cream (and maple syrup in place of honey when roasting the seeds).
• Instead of roasting the pumpkin, you can substitute 2-3 canned pumpkin (15 oz). Just add two cans of pumpkin puree in cooking step 10. Blending is still recommended; use canned pumpkin from third can to thicken soup, if needed.
• For the pictured look, sprinkle dough balls with black sesame seeds at the same time as dusting with rye flour, right before scoring the tops. Poppy seeds are another option.
• Also, pepitas (or young green pumpkin seeds) are the deliciously disturbing topping pictured, rather than the honey roasted pumpkin seeds in the recipe. Either use pepitas for a more savoury flavour or honey roasted seeds to add a little sweet with the savory.
• No need to make this recipe stressful. No pumpkin seed oil? Use olive oil. No dark rye flour? Any rye flour will do the trick, as well as whole wheat or barley flour in a pinch.
• Can’t find black cocoa? Try any cacao powder or even regular unsweetened cocoa.
• You don’t even need pumpkin, punkin’. Try kabocha or butternut squash; same pumpkin flavor, sneaky imposter-style!

Food for Thought 

Whether your pumpkin flesh is pureed in your kitchen or in a can, you can bring to a boil this spooky soup season with this Halloween Black Bun Pumpkin Soup recipe.

Keep this printable recipe card close, and don’t forget to share your own delicious takes on our Insta, TikTok, Facebook, or Pinterest.

Happy roasting, pumpkin princes and princesses!

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