Chilled Curried Pumpkin Soup “Milkshakes”
Updated Sep 30, 2025, Published Sep 01, 2016
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A Halloween Treat, Not a Trick
When Halloween rolls around, everyone expects candy, spooky decorations, and maybe a few surprises. But what if your party menu could play the same “trick or treat” game? Enter Chilled Curried Pumpkin Soup “Milkshakes” — a playful, delicious twist on classic pumpkin fare that doubles as a creative Halloween party offering.
This recipe isn’t your typical fall soup. Instead of heavy, steaming bowls, you’re serving silky, chilled pumpkin curry in small glasses or jars — like a savory pumpkin milkshake. Guests will be intrigued, delighted, and maybe even a little startled (in the best way) when they taste the bold curry, coconut richness, and warming spices.
Why This Works for Halloween Parties
- A “trick or treat” twist — At first glance, it looks like a creamy drink; then the curry flavor surprises the palate.
- Festive and seasonal — Pumpkin is already a fall staple; adding curry spices gives it extra character for a Halloween menu.
- Serve it in style — Use shot glasses, mini mason jars, or even black-and-orange themed glasses to carry the spooky aesthetic.
- Diet-friendly appeal — Like much of your content, this option is gluten-free, egg-free, and suitable for many dietary restrictions, making it a welcoming choice for guests with food sensitivities.
What You’ll Need (to Pull Off the Surprise)
To make this a Halloween hit you’ll want to have:
- Pure pumpkin puree — the base of the soup’s autumnal flavor
- Curry powder, fresh ginger, garlic — to bring heat, depth, and warmth
- Coconut milk and cream — for silky richness that mimics a milkshake texture
- Vegetable or chicken broth (gluten-free) — to build flavor and consistency
- Heavy cream & sour cream (or dairy-free alternatives) — to top or swirl in before serving
- Garnishes — think a sprinkle of pumpkin seeds, fresh herbs, or a dash of smoked paprika to make the presentation pop
Tips for a Spooky, Smooth Serving
- Chill the soup well ahead of time so it’s cold and refreshing for your guests.
- Serve in clear or tinted mini glasses so guests see the layers and get curious.
- Add a swirl of whipped cream or cream alternative just before serving to make it look like a “milkshake topping.”
- Top with a few pumpkin seeds, crunchy bits, or microgreens for contrast.
- Pair with crunchy gluten-free crackers or spiced croutons for texture and extra dipping fun.
FAQs for Party Planning
Can I prepare this in advance?
Yes — make the soup base and chill thoroughly. Finish garnishes and toppings just before serving so they stay fresh.
Is it too cold for guests who want something warm?
You can always set out a warm pumpkin soup version too — but the contrast can be part of the fun: offer “hot or cold pumpkin surprises.”
Can I swap dairy elements?
Absolutely. Use coconut or cashew cream in place of heavy/sour cream to keep it dairy-free and still luscious.
How many servings will this format yield?
Because you’re offering it in small, milkshake-style portions, this is ideal for making rounds at a party — smaller servings let guests try other items too.
This Chilled Curried Pumpkin Soup “Milkshake” is the kind of Halloween dish that winks at tradition while doing something unexpected. It plays the trick-or-treat game your guests already love—appearing drink-like, then delivering warm curry comfort. Serve it at your next Halloween gathering, and you might even hear whispers: “What’s in this? It’s delicious!”
Looking for more Halloween food ideas? Check out more recipes HERE
Chilled Curried Pumpkin Soup “Milkshakes”
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 2-inch piece fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 3 cups gluten-free vegetable or chicken stock
- 1 15-ounce can pure pumpkin puree
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 14-ounce can full-fat coconut milk
- 1½ cups heavy cream
- 1 cup sour cream
Instructions
- Heat olive oil in a soup pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, ginger, and curry powder, and cook, stirring, for another minute. Add the broth, pumpkin, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
- Take off the heat and stir in the coconut milk. Let cool. Puree the mixture in a blender until smooth. Refrigerate until cold, at least 4 hours. Taste and add more salt and pepper, if desired.
- Prior to serving, combine the heavy cream and sour cream in a mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form.
- To serve, pour about 4 ounces of soup into a small glass or mason jar and top with a dollop of the whipped cream
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
