It’s almost time to start hanging up your spooky Halloween decorations, buy costumes, and eat some witches brew.
Yes, you heard me right….
Witches brew was a tradition in my family. Every Halloween my mom would carve a pumpkin and the kids would clean it out. Then she would make a stew or soup and bake it in the pumpkin and we would eat it before we went trick or treating. It was so much fun to do as a child and now I am keeping the tradition alive for my children.
This year I am going to make a yummy minestrone. I started early so I could share how fun and easy it is to make your Halloween witches brew.
Let’s get started.
Buy a medium pumpkin from your grocery store or local pumpkin patch. Then you carve the top and clean out all the seeds.
Scrape the pumpkin out and rinse it with warm water.
My kids love doing this.
It is also fun to roast the pumpkin seeds. This is a yummy healthy snack.
Roasted Pumpkin Seeds
1. Rinse 2 cups of pumpkin seeds until pulp and strings are washed off.
2. Boil the seeds in salt water for 10 minutes.
3. Dry on a paper towel
4. In a medium bowl combine 1 tsp. of worchestershire sauce, 3 Tbsp of melted butter and 1 tsp of salt.
5. Add the seeds, stir until coated with mixture
6. Spread on a baking sheet and bake for 1-2 hours at 225 degrees. Stir occasionally seeds should be crisp.
Dian Thomas Easy Living Tips
Don’t forget to add a Jack O Lantern face with a permanent marker before you put it in the oven to cook the soup.
My mom would cook all kinds of soups in a pumpkin. Butternut squash soup and beef stew were my favorite. This time I am going to make a simple minestrone.
This recipe is so easy and delicious.
Another easy way to make minestrone is in a crock pot and then transfer the ingredients to the pumpkin and warm it in your oven before your kids head out to trick or treat.
I also love to add some cornbread with honey to make the dinner complete.
Your Witches brew is served!
What are your favorite Healthy Halloween recipes?
- Minestrone Soup
- 2 cups of chopped onions
- 1 cup of sliced celery
- 1/4 cup of parsley
- 2 garlic cloves, minced
- 1/4 cup of vegetable oil
- 5 cups of beef broth
- 2 cups of chopped tomatoes
- 1 can (15 oz) of tomato sauce
- 1 cup of fresh carrots
- 2 tsp. dry basil ( I used fresh)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cup of sliced zucchini
- 1 cup of fresh green beans
- 1 (16 oz) can of kidney beans
- 1 (15 oz) can of garbanzo beans
- 1 cup of uncooked pasta
- Parmesan cheese
- ( I added some Italian sausage)
- Put everything in the pumpkin except the pasta and parmesan.
- Place the pumpkin on a cookie sheet.
- Boil the pasta noodles and add them to the soup for the last remaining 10 minutes of baking time.
- Bake for one hour at 350 degrees or until vegetables are soft.
- Add Parmesan cheese on the top.