It's the season of the pumpkin, whether it's carved into a jack-o'-lantern or dished up in a meal.
Consider pumpkin soup this Halloween. Or perhaps one made with its cousins, acorn or butternut squash. You may have a favorite recipe (if not, we have one), or you could use commercially made soup and bump up the flavor with these embellishments.
A seasonal garnish can transform the soup. Pepitas (toasted pumpkin seeds) are popular, as are quick-fried sage leaves. But for Halloween, you can step it up. Think about ingredients with sweet, salty, crunchy or fresh qualities. Here are ways to get you started.
Pumpernickel croutons: Cube 1 to 2 slices of pumpernickel in bite-size pieces (or cut with a seasonal cookie cutter). Toss in a skillet over medium-high heat with 2 tablespoons melted butter (or more as needed) until toasted and crisp. Finish with a little smoked Spanish paprika to taste.
Chili-lime popcorn: Toss 2 cups popped popcorn with 1 tablespoon melted butter, 1/2 teaspoon ground chiles (or chili powder or cayenne) and the finely grated zest of half a lime.
Black bean-corn-pepper salsa: Stir together 1 (15-ounce) can black beans (drained, rinsed), 1 1/2 cups corn kernels (from 2 ears, or frozen, thawed), half a red bell pepper, finely chopped, and 1 strip cooked bacon, crumbled; sauté briefly in a skillet to heat through.
Pomegranate-yogurt drizzle: Mix 1 cup Greek yogurt, thinned with a little milk, with 1 or 2 tablespoons pomegranate seeds and a touch of finely chopped mint. For a creepy eyeball look, dollop yogurt into the soup, float a small mint leaf in the middle and finish with a single pomegranate seed.
Mushroom duxelles: Spread duxelles (see recipe) on 2-inch toast rounds, and top with shredded Gruyère. Float 1 toast round on each serving.
