This green pea potato soup, with spooky little mushroom skulls, is just the thing you need on a Halloween night. A creamy, vibrant green soup made with potatoes and peas, enhanced with cilantro and spinach, and topped with mushroom “skulls”. Comforting, healthy, and just a little creepy!
As the October season approaches, my kitchen inevitably turns into a laboratory of cozy, comforting, and sometimes a little bit spooky creations. This year I swapped back to a savoury treat. After spooky spider cupcakes, monster strawberries, fun financiers and mummies, I created a perfect Halloween soup.
In fact, I’ve summoned a soup that’s perfect for embracing the autumnal mood, especially as we tiptoe closer to Halloween: a vibrant green pea soup, elevated by earthy champignons, shaped like little edible skulls.
Now, before you think I’ve gone completely mad, hear me out! It starts with the pure, sweet essence of fresh green peas, simmered gently until they burst with flavor. Blended to a velvety smoothness, it transforms into a shockingly bright green elixir that’s both comforting and nourishing. It’s surprisingly light yet deeply satisfying, a perfect antidote to heavier fall fare.
Mushroom skulls
But the real magic happens with the mushrooms. We take humble button mushrooms (champignons, if you’re feeling fancy like me!) and, with a few careful slices, transform their caps into miniature, eerie skulls.
Imagine these little figures floating on your pea soup. It adds a fun, spooky vibe that will definitely catch everyone’s eye. The earthy, umami notes of the quickly blanched mushrooms also add a wonderful depth of flavor, contrasting beautifully with the sweetness of the peas.
Beyond all this charm, this soup is incredibly easy to make. It’s a fantastic way to impress guests without spending hours slaving over a hot stove, making it ideal for a spooky dinner party or a fun family meal.
Ingredients for green pea potato soup:
- 2 tsp of olive oil
- 2 onions (1,5 chopped and 0,5 sliced in rings)
- 2 garlic cloves (chopped)
- 400 g potatoes (cubed)
- 600 g frozen green peas
- 2 handfuls of baby spinach
- 600 ml veggie stock (or to your preference of thickness)
- salt and pepper
- 15 brown or/and white small champignons
- chili flakes (optional)
- half a bundle of fresh coriander
First, begin preparing the pickled onion and mushroom skulls. Slice half an onion into thin rings, place them in a small bowl, and add vinegar and salt. Leave to pickle. Halve the champignons. Use a straw to punch out the eyes, then carefully carve the nose and teeth with a small knife (I explained this in more detail in my Pizza of the Dead recipe). Place the carved mushroom skulls in warm vegetable broth for 5 minutes. Then, remove them and set aside in a bowl.
Next, heat olive oil in a large pot. Once warm, add the onion and cook for a couple of minutes, until it turns glossy. Stir in the potatoes and garlic, cooking for another 2 minutes. Pour in the vegetable stock and cook until the potatoes are tender.
At this point, stir in the frozen peas and cook for 5 minutes. Then add the baby spinach and most of the coriander (reserve 2 sprigs for garnish). Blend until the soup is smooth and creamy. Season with salt and pepper, then let it simmer for a couple more minutes.
Finally, ladle the Halloween green pea potato soup into bowls. Garnish with the carved mushroom skulls, chili flakes, and fresh coriander. For extra creaminess, add a spoonful of yogurt, sour cream, or coconut milk.
Enjoy.
