Recipe for: Creamy Pea Soup with Mint (for Halloween) - photo 1
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Recipe for: Creamy Pea Soup with Mint (for Halloween)

Spicy Soups halloween 45 min Medium 0 views ~12.73 PLN * - (0)
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Description

Creamy green pea soup with mint is a velvety, light green soup with a fresh, slightly sweet pea flavor complemented by a hint of mint and tangy lemon. Inspired by Polish autumn cuisine: the addition of roasted pumpkin seeds and pumpkin seed oil gives the soup a seasonal, nutty touch perfect for Halloween — served with a drizzle of dark oil and a mint leaf, it resembles mysterious, "magical" potions. The soup can be served as an appetizer or a light main dish, presented in bowls or hollowed-out small pumpkins for a festive effect. The velvety texture and intense green color make the soup visually appealing and enjoyable for both children and adults. The recipe includes techniques easy for a beginner cook and alternatives for those wanting to bring out more autumnal notes.

Ingredients Used

Ingredients (14)

Servings:
4
  • Green peas 600 g
  • Onion 2 pcs (~300 g)
  • Garlic 3 clove (~15 g)
  • Potatoes 2 pcs (~300 g)
  • Vegetable broth 1000 ml
  • Butter 20 g
  • Rapeseed oil 15 g
  • 18% cream 100 ml
  • Mint 30 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Lemon 0.6 pcs (~50 g)
  • Olej z pestek dyni 1 tbsp (~15 g)
  • Roasted pumpkin seeds 30 g
💰 Estimated dish cost: ~12.73 PLN (3.18 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking. Peel the onion and cut it in half; chop it into small cubes about 5 mm on each side. Peel the garlic cloves and lightly crush them with a knife, then finely chop. Peel the potatoes and cut them into 1–2 cm cubes. Measure the broth and take the peas out of the freezer; if you are using frozen peas, you do not need to thaw them.

Ingredients: Onion, Garlic, Vegetable broth, green peas
Use a cutting board and a sharp knife for comfortable chopping. When cutting onions, keep your fingers curled in a 'claw' shape to avoid cutting yourself. Have everything within reach (mise en place).

Frying

2

In a large pot (with a capacity of at least 3 l), heat the rapeseed oil together with the butter over medium heat. Add the chopped onion and sauté for 6-8 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft, without browning. Add the minced garlic and sauté briefly for 20-30 seconds — it should release its aroma but not burn.

Ingredients: Rapeseed oil, Butter, Onion, Garlic
The best pot is a wide pot with a thick bottom; use a wooden spoon. If the onion starts to brown too quickly, reduce the heat — the goal is to sauté, not caramelize.

Cooking soup

3

Add the chopped potatoes and green peas to the pot, pour in the vegetable broth. Increase the heat to high, bring to a boil, then reduce to medium-low and cook partially covered for 12–15 minutes. Check the softness of the potatoes with a fork — they should be soft and easily pierced.

Ingredients: green peas, Vegetable broth
Use a lid to prevent the liquid from evaporating too quickly. If you are using fresh peas, the cooking time may be shorter (8–10 minutes).

Blending

4

Remove the pot from the heat and wait 2–3 minutes for the temperature to drop slightly. Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth. If the soup is too thick, gradually add 50 ml of hot broth until you reach the desired consistency.

Ingredients: green peas, Vegetable broth
Hold the blender steady and immerse it to the bottom of the pot; move it slowly up and down to avoid splashing hot soup. If you are using a jug blender, blend in short bursts and do not overfill the jug.

Seasoning and mint

5

Chop the mint leaves finely (save a few whole leaves for decoration). Add the chopped mint, salt, and pepper to the blended soup. Heat on low for 2–3 minutes, stirring to release the mint's aroma. Taste the soup and season with salt, pepper, or lemon juice if needed (about 1/2 lemon = 50 g).

Ingredients: mint, Salt, Black pepper, Lemon
Mint has an intense aroma — add it gradually and taste. Add lemon juice at the end, as it will enhance the flavor and refresh the soup.

Finishing

6

Sour the cream: pour 2–3 tablespoons of hot soup into a bowl with the cream, mix, and then slowly pour it back into the pot, stirring constantly. This will prevent the cream from curdling. Heat the soup for another 1–2 minutes on very low heat (do not let it boil).

Ingredients: 18% cream, Vegetable broth
Use a small spoon or ladle to temper the cream. Adding cold cream to hot soup abruptly can cause it to curdle.

Serving

7

Ladle the soup into bowls. Decorate: make a swirl of cream in the center and gently spread it with a toothpick for effect; drizzle with a few drops of pumpkin seed oil and sprinkle with toasted pumpkin seeds. Place a single mint leaf on each serving. Additionally, you can serve dark bread croutons or small hollowed-out pumpkins as bowls for Halloween.

Ingredients: 18% cream, Olej z pestek dyni, mint
For decoration, use a teaspoon to drop oil to control the size of the spots. If serving in hollowed-out pumpkins, make sure they are dry and stable.

Variations and notes

8

Vegan version: instead of butter and cream, use only rapeseed oil and 100 g of creamy plant-based milk (e.g. cashew cream). For a more intense color, add a bit of lemon juice (1/2 lemon). If you want a stronger pea flavor, add 50 g of additional peas at the end and blend again.

Ingredients: Rapeseed oil, Lemon, green peas
Additionally, you can add lemon, pumpkin seed oil, or pumpkin seeds to enhance the flavor and for decoration. If you are preparing a version for children, reduce the amount of pepper.

Fun Fact

💡

Pea cream soups were popular in English and French cuisine, but in Poland, peas are also associated with young spring — here, combined with mint and pumpkin additions, it takes on an autumnal and slightly festive character perfect for Halloween.

Best for

Halloween Kolacja jesienna Przystawka na imprezę

Tips

🍽️ Serving

Serve the soup hot, straight from the pot. To achieve the 'dark elixir' effect for Halloween, use a dark plate and drizzle the soup with pumpkin seed oil, creating a contrast between the bright green and the dark spots. As a garnish, small bat-shaped croutons or hollowed mini pumpkins will work well.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. When reheating, heat slowly over low heat and add a little broth if needed to restore the consistency. Do not freeze soup with cream — if you plan to freeze it, omit the cream and add it after thawing.

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halloween
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