Best Bites: Happy Halloween roasted garlic pesto pumpkin soup

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Warm up with this hearty roasted garlic pesto pumpkin soup this Halloween! Check out the recipe on Best Bites!

Ingredients:

  • ½ pumpkin, seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 6 tablespoons unsalted butter
  • 2 small shallots chopped
  • 1 teaspoon fresh thyme chopped
  • 4 cups chicken broth
  • 1 cup coconut milk + 1 cup water or 2 cups water
  • 1 teaspoon cayenne pepper or more or less to your liking
  • 1/4 teaspoon nutmeg
  • 1 tablespoon pure maple syrup
  • A pinch of crushed red pepper flakes

SAGE PESTO

  • 1 clove head garlic or you may sub 1 raw garlic
  • 1 cup fresh parsley
  • 1/2 cup fresh sage
  • 1/4 cup shelled pistachios
  • 1/4 cup olive oil
  • 1/4 cup parmesan
  • 1/4 teaspoon pepper

FRIED PUMPKIN SEEDS

  • 1 tablespoon coconut milk
  • 1 tablespoon flour
  • Reserved pumpkin seeds from above
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon brown sugar
  • 1/2 teaspoon pepper
  • Salt to your tasting

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Cut your pumpkin in half and then into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for 45 minutes, or until the pumpkin is fork tender and the garlic golden brown and soft. Remove from the oven and allow everything to cool five minutes. Squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside.
  3. Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth, puree until completely smooth.
  4. Heat a large pot over medium heat and add the butter and shallots. Sauté the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup and crushed red pepper. Bring the soup to a low simmer and simmer for 15-20 minutes.
  5. While the soup cooks make the pesto. Add the roasted garlic, parsley, sage and pistachios to the food blender. Pulse until finely chopped and then stream in the olive oil. Add the cheese and pulse a few more time until combined. Season with salt and pepper.

To fry the pumpkin seeds

  • Add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. In a small bowl combine the chipotle chili powder, pepper and brown sugar. Place a skillet on the stove top and set to medium heat, add the olive oil. Once the oil is hot, add the pumpkin seeds into the pan, but be careful! Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. Toss with the chili powder and a good pinch of salt. Once the seeds are browned remove from the skillet and place on a paper towel to drain. 

To assemble the soup 

  • Ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto, a sprinkle of pumpkin seeds and if desired drizzle with coconut milk. 

To make the roasted pumpkin soup bowls

  • Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.

Try these festive cocktails perfect for Halloween!

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Halloween cocktails 2018
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Halloween cocktails 2018

Light My Fire
Created by Rael Petit and available at the Williamsburg Hotel (NYC)

Ingredients:

Preparation:

  1. Shaken & served in a highball topped with champagne.
  2. Garnished with dehydrated lime and rosemary and .25 oz of burned chartreuse

The Blood in Hand
by Tullamore D.E.W. Ambassador Tim Herlihy

Ingredients:

  • 1 part Tullamore D.E.W. Irish Whiskey
  • 1 part Cherry Liqueur (preferably Cherry Heering)
  • 1 part Sweet Vermouth             
  • 1 part Orange juice, freshly squeezed                   

Preparation:

  1. Add all the ingredients to a shaker and fill with ice.  
  2. Shake, and strain into a rocks glass

El Amor de Julio
Created by NYC Mixologist Michael Timmons

Ingredients:

  • 1 oz Tequila Don Julio Reposado
  • 1/3 oz Chile Liqueur
  • 1/4 oz Italian Apéritif
  • 1/4 oz Pomegranate Liqueur
  • 2 Dashes Mole Bitters
  • 2 Dashes Angostura Bitters
  • Grapefruit Twist for Garnish

Preparation:

  1. Combine Tequila Don Julio Reposado, Chile Liqueur, Italian Apéritif and Pomegranate Liqueur into a mixing glass with ice and stir.
  2. Strain contents into a rocks glass over one large ice cube.
  3. Add 2 dashes each of Mole Bitters and Angostura Bitters.
  4. Garnish with a grapefruit twist.
  5. Ideal Serving Glass: Rocks Glass

Día de Muertos (Day of the Dead) Ofrenda
by Jaime Salas, National Milagro Ambassador

Ingredients:

  • 2 Parts Milagro Reposado
  • 1 Part Fresh Mandarin Juice
  • 1/2 Part Fresh Lemon Juice
  • 1/4 Part Green Cardamom (Orange Blossom) Honey Syrup
  • 1/2 Part Egg White

Preparation:

  1. Put all ingredients into a Boston shaker, add ice and shake until cold.
  2. Double strain into a chilled cocktail glass/coupe. Garnish with Edible Marigold.

Apple Cider Mule

Ingredients:

Preparation:

  1. Combine all ingredients and enjoy in a copper mule mug.

Frankenlime Fizz

Ingredients:

  • 2 oz. limebubly
  • 1.5 oz vodka
  • 2 oz ginger beer

Preparation:

  1. Build in glass over ice.
  2. 2 dashes of green food dye for color.
  3. Garnish with a lime wedge

Vampire Kiss
by Glenfiddich Ambassador Allan Roth

Ingredients:

  • 2 parts Glenfiddich Project XX
  • ½ part sweet vermouth
  • ¼ part olosoro sherry
  • ¼ part tawny port
  • 2 dashes whisky barrel aged bitters
  • Orange peel, to garnish

Preparation:

  1. Combine all ingredients except the orange peel in a mixing glass.
  2. Stir and strain into a coupe.  
  3. Express the orange peel over the cocktail and discard.

Vampire Shots
Recipe from Thumbtack Chef and Owner of Let's Eat Sonoma, Michelle Fitzgerald

Ingredients:

  • 4 oz. Rye or Wheat Whiskey
  • 2 oz. Sweet Vermouth
  • Juice of ½ Orange
  • Dash of Cinnamon
  • Dash of Cardamom
  • Dash of Ground Cloves
  • Red Food Coloring

Directions

  1. Combine Whiskey, Sweet Vermouth, Orange Juice, the Spices and one small drop of Red Food Coloring in a large shaker. Add traditional ice and shake for at 30 seconds to chill and evenly disperse color.  
  2. Pour Vampire Shot from shaker into a measuring cup with a good pour spout. Using measuring cup, pour Shots into 4 test tubes. Leave at least 1 cm at the top for the test cube cork. Add cork and serve immediately or set aside upright in a refrigerator. If not serving immediately, gently shake each test tube before serving as the ingredients will settle slightly. 
  3. Design Tips: Tie thin ribbon around each test tube with a food tag denoting “Vampire Shot”. Serve standing upright. 

Virtuous Sin

Ingredients:

Preparation:

  1. Fill a highball glass 1/4 full with ice cubes
  2. Pour cinnamon whiskey and top with cider
  3. Garnish with apple slices

Tequila Pie

  • 2oz 1800 Reposado
  • .75oz Pumpkin Puree
  • .50oz Condensed Milk
  • Dash or Bitters
  • Pinch of Cinnamon

Preparation:

  1. In a mixing tin, combine all ingredients
  2. Ice, shake hard for 15 seconds
  3. Double strain into Martini Glass
  4. Garnish: Mint Sprig

From the Crypt

Ingredients:

  • 1 part SVEDKA Vodka
  • ½ part melon liqueur
  • ½ part pineapple juice

Preparation:

  1. Combine ingredients in cocktail shaker filled with ice.
  2. Shake well and strain into a shot glass.

Orange Cinnamon Blossom 

Ingredients:

Preparation:

  1. Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices.
  2. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.  
  3. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
  4. Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat.
  5. Ladle into heatproof cups or wineglasses.

BACARDÍ Zombie

Ingredients:

Preparation:

  1. Pour all ingredients into a shaker full of ice and shake vigorously.
  2. Strain and pour into a highball glass filled with ice.
  3. Garnish with fresh fruit.

Bulleit Be-Dazzle

Ingredients:

  • 2 parts Bulleit Bourbon
  • 1 part Grapefruit Juice
  • Half part Italian bitter aperitif
  • Top with the 2 parts Fanta Strawberry

Preparation:

  1. Shake the all ingredients and top with strawberry soda. Lemon wedge garnish.

After Hours

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Fresh Lemon Juice – .75 oz.
  • Chai Syrup – .5 oz.
  • Chocolate Bitters – 4 dashes

Preparation:

To make Chai Syrup:

  • Add 1 cup of water and 1 cup of sugar to a sauce pan and bring to a boil; Turn off the heat, add 3 chai tea bags and let steep for 10 minutes; Remove tea bags and let cool

 To make cocktail:

  1. Add all ingredients to a cocktail shaker
  2. Add ice and shake
  3. Fine strain into a coupe glass

Spooky Screwdriver
(Makes 2)

Ingredients:

Preparation:

  1. Fill a glass with ice
  2. In a cocktail shaker, shake together the Smirnoff Ice and Smirnoff No. 21 vodka
  3. Pour in the cocktail
  4. Top with a splash of grenadine
  5. Garnish with rock candy

Sparkling Pumpkin Spice Cocktail

Ingredients: 

Preparation:

  1. Pour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake.
  2. Strain into a rocks glass and float with Sparkling Ice Crisp Apple.
  3. Top with whipped cream and a sprinkle of pumpkin pie spice.
The Pennywise
Created by Keith Larry, Employees Only NY

Ingredients:

  • 1.5 oz Jägermeister
  • .75 oz Fresh Lime Juice
  • .75 oz Coconut Cream
  • .5 oz Orgeat
  • 3 Dashes of Peychaud’s Bitters

Preparation:

  1. Combine and served in a tall glass over crushed ice

Sexy Navel

Ingredients:

  • 1 ½ oz. Crystal Head Vodka
  • 1 ½ oz.fresh orange juice or tangerine juice
  • ½ oz. Galliano
  • splash of soda
  • orange cubes
  • cinnamon

Preparation:

  1. In a highball glass filled with ice, combine Crystal Head Vodka, orange juice and Galliano
  2. Stir well then add a splash of soda.

Garnish:

  • Skewer thick cubes of orange then sprinkle with ground cinnamon.

Black Box Spellbound Sangria

Ingredients:

  • 3L (one full box, equivalent to 4 regular sized bottles of wine) Black Box Sangria
  • 4 sliced oranges
  • 4 sliced apples
  • Cinnamon stick for garnish

Preparation:

  1. Combine sangria, apples and oranges in a carafe / pitcher, pour over ice and garnish with a cinnamon stick for stirring.
  2. Halloween tip: mix sangria in a pumpkin or cauldron for a spooky spirited touch

El Vampiro Margarita
by SweetLifeBake

Ingredients:

  • 1 teaspoon salt
  • 1 teaspoon ground chipotle powder
  • 3 strawberries, hulled and sliced
  • 2 teaspoons fresh lime juice
  • ½ teaspoon ground chipotle powder
  • 2 ounces tequila
  • 1 (8.45 ounces) Perrier Strawberry
  • Lime slices

Preparation:

  1. Combine salt and chipotle powder on a small plate. Run a lime wedge around rim of the glass, dip into chipotle salt mixture to rim glass and fill glass with ice. Set aside.
  2. To a cocktail shaker, add sliced strawberries, fresh lime juice and chipotle powder. Muddle to break down strawberries, fill with ice and add tequila.
  3. Shake until well chilled then strain over rim glass filled with ice and enjoy! For a delicious mocktail, just leave out the tequila.  

Witching Hour
Created by Hendrick’s Gin Ambassador Mattias Horseman

Ingredients:

  • 3 Parts Hendrick’s Gin
  • .5 Part Chambord
  • 1 Part Fresh Lemon Juice
  • 1 Part Lavender Syrup
  • Dry Sparkling Wine (to top off)

Preparation:

  1. Shake all ingredients except the sparkling wine, double strain into flute.
  2. Garnish with a blackberry.

Banfi’s Blood Orange Blackberry Sangria

Ingredients:

  • 1 750ml bottle of Riunite Lambrusco
  • 1 cup fresh blackberries, 1 lemon, 1 blood orange sliced
  • ½ cup blood orange juice
  • ¼ cup Brandy (optional)
  • ¼ cup Triple Sec
  • 1 can of blackberry soda

Preparation:

  1. Combine the sliced fruit, brandy and triple sec in a pitcher.
  2. Add Riunite Lambrusco, blood orange juice and blackberry soda.

Wizard Powers
by Austin Hartman

Ingredients:

  • 2oz Owney’s Rum
  • .5oz salted pecan rye whiskey syrup
  • 2 dashes orange bitters
  • 1 dash angostura 

Preparation:

  1. Stirred and poured into a rocks glass
  2. Garnish: Lemon and orange twist

A Dark & Stormy Death

Ingredients:

Preparation:

  1. Place two skull ice cubes in a highball glass.  
  2. Fill shaker with 2 oz rum and ½ oz brandied cherry juice and shake to chill.  
  3. Pour over ice and top with Brooklyn Crafted ginger beer. Garnish with lychee and blueberry “eyeballs.”

Skull Candy Sangria

Ingredients:

  • 3 oz. Stella Rosa Black
  • 1 oz. grapefruit juice
  • 1/2 oz. lime juice
  • 1 tsp. purple sugar (for rim)
  • Orange slice, for garnish

Preparation:

  1. Rim glass with purple sugar, stir sugar, lime juice and grapefruit juice in a pitcher.
  2. Pour over ice into glass, top with Stella Rosso and add orange slice for garnish

Black Velvet

Ingredients:

Preparation:

  1. Combine both ingredients in a flute and enjoy

Veuve Clicquot Rich’s Brew

Ingredients:

Preparation:

  1. Place 5 ice cubes in a large wine glass, add the slices of blood orange, top with chilled Veuve Clicquot Rich, and finish with a candied orange peel

New Amsterdam Apple Orchard Mule

  • 2 oz. New Amsterdam Apple
  • .5 oz. Liqor 43 Vanilla Liqueur
  • 1 oz. Local Apple Cider
  • 2 oz. Ginger Beer

Preparation:

  1. Mix ingredients in shaker or directly in mule mug.
  2. Garnish with an apple slice.

Pumpkin Spice Pie Martini

Ingredients:

  • 2 oz. Deep Eddy Original Vodka
  • 1 oz. Dark rum 
  • 1 oz. Half n half
  • 2 tbsp. Canned pumpkin puree
  • 1 oz. Maple syrup
  • ¼ tsp Pumpkin pie spice
  • ¼ tsp Vanilla extract
  • Graham crackers
  • Cinnamon
  • Sugar

Preparation:

  1. Smash up the graham crackers, cinnamon and sugar together.
  2. Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture.
  3. Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds.
  4. Pour and strain into your rimmed martini glass.
  5. Garnish with a little bit of grated nutmeg and cinnamon stick.

Paint it Red Paloma
Inspired by first Mexican female artist to exhibit in the U.S. – Maria Izquierdo

Ingredients:

Preparation:

  1. Cut lime wheels. Run one lime wheel around the rim of glass then dip the glass into salt. In glass, add ice, Jose Cuervo Tradicional® Silver tequila, blood orange juice, and superfine sugar
  2. Stir ingredients
  3. Pour in soda and garnish with blood orange

The After Life 

Ingredients:

  • .5 oz. Avion Silver
  • .5 oz Creme de Violette 
  • .5 oz Fresh Squeezed Lime Juice 
  • 3 parts Ginger Beer 

Preparation:

  1. Rim a highball glass with Calavera Salt.
  2. Combine all ingredients except Ginger beer in Shaker, shake with ice.
  3. Strain into rimmed glass, add ginger beer and fresh ice. Garnish with a lime wheel 

Devil Whiskers

Ingredients:

  • ¾ part SVEDKA Clementine
  • ¾ part sweet vermouth
  • ¾ part orange juice
  • ½ part orange Curaçao
  • Dash orange bitters

Fake blood:

  • ½ cup white corn syrup
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 15 drops red food coloring
  • 1-5 drops blue food coloring

Preparation:

  1. Combine ingredients in a cocktail shaker filled with ice, shake, and strain in to a Martini glass.
  2. Garnish with an orange peel.

Fake blood:

  1. In a bowl, mix the corn syrup and the corn starch together.
  2. Add water until the mixture is the consistency of blood.
  3. Mix in food coloring until you achieve the desired color. 

Pumpkin Spice Martini

Ingredients:

Preparation:

  1. Combine ingredients and enjoy in a martini glass. Garnish with pumpkin spice.

Liquid Smoke

Ingredients:

Preparation:

  1. Stir with rocks, strain and garnish with a cherry.

Photo by Mandarin Hide

Crystal Head Smokin’ Head Caesar

Ingredients:

  • 2oz. Crystal Head Vodka
  • 5 oz. Clamato( Caesar) or tomato juice (Bloody Mary)
  • dash of Worcestershire sauce
  • dash of hot sauce
  • tiny dash of liquid smoke
  • garnish of your choice
  • Ingredients for rim garnish:
  • ¼ tsp. salt
  • ¼ tsp pepper
  • ½ tsp smoked paprika

Preparation:

  1. Rub the rim of the glass with a lemon wedge and dip into salt, pepper, and smoked paprika mix.
  2. In a shaker half filled with ice, add in all ingredients and shake well. Strain into the pre-rimmed glass filled with ice.

Optional Garnish Ideas:

  • Celery and lime wheel
  • Bacon wrapped mini meatball with two hot peppers
  • Scallop and hot pepper skewer
  • Spicy halved long bean skewer

Punkin’ Gin Fashioned

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Dry Vermouth - .25 oz.
  • Maple Syrup - .25 oz.
  • Orange Bitters – 2 dashes
  • Cinnamon Stick – 1 stick 

Preparation:

  1. In a mixing glass, add all ingredients with large ice cubes
  2. Stir then strain into rocks glass over large ice cubes
  3. Garnish with a cinnamon stick

Caramel Apple Toddy

Ingredients:

  • 3 ounces Caramel Apple HI-CHEW Infused Applejack*
  •  1.5 cups apple cider
  •  1 ounce fresh lemon juice

Preparation: 

  1. In a small saucepan, heat the cider until hot.
  2. Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs.
  3. Garnish with a lemon wheel and dried apple ring. 
  4. *INFUSION RATIO: (1) HI-CHEW™ piece to (1) oz. of liquor. Soak until dissolved.
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