Recipe for: Tomato soup with black olives (halloween) - photo 1
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Recipe for: Tomato soup with black olives (halloween)

Spicy Soups halloween 60 min Medium 0 views ~15.78 PLN * - (0)
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Description

Creamy tomato soup with an autumn touch of pumpkin and a decoration of black olives transforms the classic tomato soup into a stunning dish for Halloween. The combination of the sweetness of pumpkin with the acidity of tomatoes creates a smooth, velvety texture that can be served with crispy rye bread croutons. With black olives, we create "spiders" or "eyes," giving a dramatic, seasonal effect on the plate, perfect for parties. The soup is nutritious, combining simple, readily available ingredients in Poland and easy cooking techniques, while also having an unexpected twist thanks to the pumpkin and decorations.

Ingredients Used

Ingredients (16)

Servings:
4
  • Canned tomatoes 800 g
  • Pumpkin 300 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Carrot 1.9 pcs (~150 g)
  • Celery root 100 g
  • Vegetable broth 1000 ml
  • Rapeseed oil 30 g
  • Butter 20 g
  • Black olives without pits 100 g
  • Sugar 10 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Basil 30 g
  • ✨ Optional
  • 18% cream 100 ml
  • Rye bread 200 g
💰 Estimated dish cost: ~15.78 PLN (3.94 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of vegetables

1

Wash the pumpkin, peel it (if it's hokkaido, you can leave the skin on), remove the seeds, and cut the flesh into cubes about 1–1.5 cm on each side. Peel the onion and chop it finely (about 5 mm). Peel the carrot and slice it thinly or into half-moons (about 3–4 mm). Peel the celery root and chop it into small cubes similar in size to the carrot. Peel the garlic and finely chop it or crush it with a knife.

Ingredients: Pumpkin, Onion, Celery root, Garlic
Use a large cutting board and a sharp chef's knife. Evenly sized vegetable pieces will ensure even cooking. If you don't have hokkaido, peel the pumpkin before cutting.

Sautéing

2

In a large pot with a capacity of at least 3 l, heat the rapeseed oil over medium heat for about 1 minute. Add the butter, and when it melts and starts to foam slightly, toss in the chopped onion. Sauté for 5–7 minutes, stirring with a wooden spoon, until the onion becomes translucent and lightly golden. Add the carrot and celery, and sauté for another 4–5 minutes until the vegetables soften slightly. Finally, add the garlic and sauté for 30–60 seconds until you can smell the aroma — be careful not to let it burn.

Ingredients: Rapeseed oil, Butter, Onion, Celery root, Garlic
Use a large pot with a thick bottom (3–4 mm or enameled). A wooden spoon prevents sticking. Do not fry on too high heat — the onion should become translucent, not burnt.

Adding pumpkin and tomatoes

3

Add the chopped pumpkin to the pot and stir for 1–2 minutes to coat the pumpkin lightly with fat. Pour in the canned tomatoes (whole, if they are whole, crush them with a wooden spoon), and mix. Bring to a gentle boil over medium heat.

Ingredients: Pumpkin, canned tomatoes
If you are using diced tomatoes, break up larger pieces with a spoon. Make sure the pumpkin is evenly distributed — larger pieces will need longer cooking time.

Cooking the soup

4

Pour the hot vegetable broth (1000 ml) into a pot, stir, bring to a boil, then reduce the heat to low and cook partially covered for 20–25 minutes. Check the softness of the pumpkin and carrot with a fork — they should be very soft and easily mashable.

Ingredients: Vegetable broth, Pumpkin
Use a lid, but leave a small gap for the steam to escape. Check after 15 minutes — if the pumpkin is soft, you can shorten the cooking time.

Blending and seasoning

5

Remove the pot from the heat. Using an immersion blender, blend the soup into a smooth cream, moving the blender slowly from the bottom to the top until there are no lumps (about 1–2 minutes). If you don't have an immersion blender, transfer in batches to a countertop blender and blend until smooth. After blending, return the soup to low heat, taste, and add salt (about 3–5 g to taste), black pepper (to taste), and sugar (about 10 g) — add the sugar gradually to balance the acidity of the tomatoes.

Ingredients: Salt, Black pepper, Sugar
Use an immersion blender for convenience and safety (hot liquid). If you are using a countertop blender, blend in small batches and leave a gap in the lid, covering it with a clean cloth to allow steam to escape and prevent hot soup from splattering.

Finishing

6

If you want to enrich the soup, temper the cream: add 2 tablespoons of hot soup to 2 tablespoons of cream, mix, and then slowly pour it back into the pot while stirring continuously. Heat for 1–2 minutes, do not bring to a boil after adding the cream. Taste and season with salt and pepper if needed.

Ingredients: 18% cream, Salt, Black pepper
If you are not using cream, skip this step. Use a metal spoon for mixing and a small cup to temper the cream. Do not boil the soup vigorously after adding the cream, as it may curdle.

Preparation of decorations (olive 'spiders' and croutons)

7

A) Olive 'spiders': take whole pitted black olives. Cut one olive in half lengthwise, place one half in the center of the plate as the 'body', slice the other olive into thin slices for 6–8 'legs' and arrange them on either side of the body to resemble a spider. B) Croutons: cut rye bread into cubes of about 1–1.5 cm, mix with 1 tablespoon of rapeseed oil, spread on a baking sheet lined with parchment paper and bake in the oven at 180°C for 8–12 minutes, stirring halfway through, until golden and crispy.

Ingredients: Black olives without pits, rye bread, Rapeseed oil
Use a sharp knife to cut the olives and a small spoon to shape the 'body' of the spider. For the toast, a perforated baking tray is best, or a regular tray lined with paper. If you don't want toast, you can sauté the slices of bread in a pan.

Serving

8

Ladle the soup into warmed bowls. If you are using cream, create a gentle swirl in the center of the plate with a spoon, and place an olive 'spider' or 'eye' on top. Sprinkle croutons around (if using) and garnish with a few fresh basil leaves. Serve immediately while the soup is hot.

Ingredients: Basil, Black olives without pits, rye bread, 18% cream
Serve in shallow soup bowls so the decoration is clearly visible. Use a small pinch spoon for precise placement of the olive elements.

Fun Fact

💡

In Mediterranean cuisine, olives have been used since ancient times as a symbol of protection; in the context of Halloween, black olives create striking decorations reminiscent of eyes or spiders — a cheap decorating trick with a big impact.

Best for

Halloween impreza tematyczna kolacja jesienna przyjęcie dla dzieci (bez alkoholu)

Tips

🍽️ Serving

Serve the soup hot in shallow bowls, decorated with olive 'spiders' and fresh basil. For a heartier version, add a spoonful of sour cream and a portion of toasted croutons. At a party, set out bowls of olives and croutons separately so guests can create their own toppings.

🥡 Storage

Store the soup in airtight containers in the refrigerator for up to 3 days. Once cooled, it can be frozen in portions for up to 3 months. Reheat over low heat, stirring, without allowing it to boil vigorously; if the soup was enriched with cream, it's better to add fresh cream after reheating.

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