This spooky Halloween Soup, also known as Witches Brew Stew, is a hearty dish perfect for chilly October nights. With playful “pumpkin” carrots and “skull” mushrooms, it’s a flavorful and festive way to celebrate Halloween!
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Spooky Witches Brew Stew (Halloween Soup)
It’s that time of year where we get to play in the kitchen and make all the fun halloween recipes! Creating spooky and festive halloween dinners is one of my favorite things to make for my family. This version of spooky eating is this Halloween Soup Recipe AKA Witches Brew Stew, with carrot pumpkins, purple potatoes, and mushroom skulls its such a fun fall meal.
Along with the fun halloween colors and shapes other classic soup ingredients are in this witches stew including plenty of veggies like onions and celery! Serve it along side my Halloween Pumpkin Veggie Tray and my Spooky Black Halloween Sangria for a complete meal. Making this festive soup is a great way to ensure so much fun and great halloween memories.
Ingredients
- Olive Oil – For sautéing the onions, celery, and carrots.
- Ground Turkey – You can swap out for ground beef, ground chicken, or ground italian sausage.
- Celery – Diced
- Yellow Onion – Diced
- Carrots – For making into pumpkin shapes.
- Baby Potatoes – Preferably purple or mixed colors but if you just have yellow or red those will work too.
- Garlic – Freshly minced works best.
- Spices: Dried Marjoram, Dried Parsley, Dried Dill
- Tomato Paste – For adding flavor to the soup
- Worcestershire Sauce – Also adding flavor
- Beef Broth – You can sub out the beef broth for chicken broth or vegetable broth.
- White Mushrooms – To make the skull shapes, the fresh white ones work best for this.
Instructions
Prepare the Veggies for the Halloween Shapes:
Pumpkin Carrots: Carefully cut a small notch at the top of each carrot slice to create a stem, then carve a small triangle on each side to form the pumpkin shape. To make this step easier cut your carrots into 2 or 3 inch pieces instead of trying to do this to the whole long carrot.
Skull Mushrooms: Slice the mushrooms in half and use a knife to score lines down the stem to mimic teeth. For the eyes, press a sturdy straw into each mushroom to make two holes.
Sauté the Base Ingredients:
In a large pot, heat the olive oil over medium-high heat. Add the celery, diced onion, and pumpkin-shaped carrots. Sauté these for about 5 minutes until they start to soften and the onions become translucent.
Cook the Ground Turkey:
Add the ground turkey to the pot, along with a pinch of salt. Use a spoon to break the turkey into small pieces as it cooks. Sauté for 4-5 minutes until the turkey is mostly cooked through, then drain any excess liquid.
Build the Stew with Aromatics and Potatoes:
Stir in the minced garlic, marjoram, parsley, dill, baby potatoes, tomato paste, and Worcestershire sauce. Mix everything together until well combined, allowing the flavors to meld for a minute or two.
Simmer the Soup:
Pour in the beef broth and bring the pot to a boil. Once boiling, cover the pot and let it simmer for 10 minutes to allow the potatoes to soften and absorb the flavors.
Add the Spooky Mushroom Skulls:
Add the mushroom skulls to the pot, cover, and cook for an additional 5 minutes. Taste the soup and adjust the seasoning, adding more salt or herbs if needed.
Serve and Enjoy:
Remove the pot from heat and ladle the soup into festive Halloween bowls.
tips, tricks and questions
Can I make this soup vegetarian or vegan?
Absolutely! Swap the ground turkey with extra mushrooms, beans, or tofu for added texture and use vegetable broth instead of beef broth. The soup will still be packed with flavor and just as delightful.
Can I freeze this soup?
Yes, you can freeze this Halloween Soup. Let it cool completely, then store it in airtight containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the soup in the fridge overnight and reheat on the stove.
What other vegetables can I add?
Feel free to get creative! Diced bell peppers, zucchini, green beans, diced sweet potatoes, or even cubed pumpkin would make fantastic additions, adding both color and flavor to your Witches Brew Stew.
How can I make this soup spicier?
Add a pinch of red pepper flakes, a bit of cayenne pepper, or a dash of hot sauce when you sauté the onions and celery. You could also add chopped jalapeños for extra heat and a bit of spooky green color!
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Halloween Soup (Witches Brew Stew)
This Halloween Soup, also known as Witches Brew Stew, is a hearty and spooky dish perfect for chilly October nights. With playful “pumpkin” carrots and “skull” mushrooms, it’s a flavorful and festive way to celebrate Halloween.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 ribs celery, diced
- 1 yellow onion, diced
- 2 carrots
- 24 ounces baby potatoes preferably purple or mixed colors, quartered
- 4-5 cloves garlic, minced
- 1 teaspoons marjoram
- 1 teaspoons parsley
- 1/2 teaspoons dill
- 1 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 6 cups beef broth
- 8oz white mushrooms
Instructions
- Make pumpkin shapes with the carrots. Very carefully make to cuts down the carrot to make a stem shape. On each side cut in at an angle to cut out the little triangle between the pumpkin body and stem. Then slice the carrots to make the pumpkin shapes. To make the mushroom skulls cut the mushrooms in half and use a knife to cut lines into the stem. Use a heavy duty straw to make two holes in the mushroom.
- Bring a large pot to medium-high heat. Add the olive oil with the celery, onion, and carrots. Cook about 5 minutes.
- Add the ground turkey and a pinch of salt, crumble and cook until most of the pink is gone 4 to 5 minutes. Drain the pot.
- Add in the garlic, marjoram, parsley, dill, potatoes, tomato paste, and Worcestershire sauce. Mix everything together.
- Add the broth and cover, bring to a boil. Once boiling let cook 10 minutes.
- Add the mushrooms and cover again. Cook 5 minutes. Taste test to see if you need to add more salt. Add salt if needed. Remove from heat and serve.
Nutrition Information:
Yield:
6Serving Size:
2 cupsAmount Per Serving: Calories: 371Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 1020mgCarbohydrates: 31gFiber: 4gSugar: 4gProtein: 26g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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