This festive and frighteningly vibrant orange pumpkin ale soup is the perfect treat for Halloween night. It’s horrifyingly easy to make, and after being blended, it’s alarmingly creamy and spine-chillingly flavorful. Add in a few baked pork eyeball meatballs, and you’ve got a spooktacular dinner that everyone in your family will die for.

Halloween night here at The Delawder Matthews household is always a busy event. Usually, on an average year, we have anywhere between 400 and 500 kids who show up at our doorstep to visit The Historic Herndon Halloween House. Y’all, that’s a whole lot of doorbell answering, Happy Halloween salutations, and candy bars. It’s definitely a high-traffic evening. It gets so busy that more often than not, B.O.B. Bob and I don’t actually get to eat dinner till late at night when all of the little Halloween monsters in Herndon finally scurry back to their own houses to examine their sugary ghostly candy plunder.

This year, with everything going on in the U.S., who knows what Halloween night will be like? As of now, we still plan on handing out candy, albeit from a very safe distance. I’m fairly certain that some sort of chute or candy launch system will most likely be involved. Fingers crossed y’all that no little Halloween princess takes a Kit Kat to the face. I totally predict that will be a problem. And as for our Halloween late-night dinner? Well, I think this festive eyeball soup is just perfect for our possible ghoul-filled night, don’t you? Of course, that’s only after I finally quit laughing over hitting Elsa, Mickey, and Spiderman in the face with a Kit Kat.

Ingredients:

Soup:

• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 (12-oz.) Can Pure Pumpkin
• 1 (12-oz.) Can Evaporated Milk
• 1 (12-oz.) Bottle Pumpkin Ale
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Whole Yellow Mustard Seeds
• 1 Tablespoon Dijon Mustard
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper

Meatballs:

• 1 Pound Ground Pork
• 1 Tablespoon Dijon Mustard
• 2 Teaspoons Dried Minced Onions
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Ground Sage
• 1/4 Teaspoon Freshly Ground Nutmeg
• 2 Tablespoons Extra-Virgin Olive Oil

Directions:

Soup:

1. Place all of the ingredients into a large Dutch oven or pot and whisk to combine. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
3. Purée the soup with an immersion blender or a traditional blender until smooth.

Meatballs:

1. Preheat oven to 400 degrees.
2. Place all of the ingredients, except for the olive oil, into a large bowl and stir to combine with your hands.
3. Use a cookie scoop to measure out meatballs and use the palms of your hands to roll each scoop into a ball.
4. Place the meatballs onto a baking sheet drizzled with olive oil.
5. Bake for 15 minutes.
6. Flip the meatballs over and then bake them for another 10 minutes, or until browned and cooked through.
7. Garnish each bowl of soup with some of the meatballs.

Suggestions:

• The soup will curdle while cooking, that’s why it needs to be puréed before eating. It may look odd, but trust me, it will be creamy and delicious after being blended.
• If using a traditional blender to purée this soup, make sure to blend it in several batches to prevent a steamy soup explosion.
• To save time on a busy weekday, place all of the soup ingredients into a crockpot, whisk to combine, and then cook on low heat for 8 hours. Purée the soup in a blender while the meatballs are baking.
• Use food-safe kitchen gloves when making the meatballs.

Improvements:

• Garnish with shredded cheese before serving.
• Replace the ground pork in this recipe with ground turkey, chicken, or sausage.
• Place a cube of cheese inside of each meatball before baking.
• If you’re looking for a great soup, chili, stew, or chowder recipe, CLICK HERE to check out all of our amazing past recipes.

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Yum

Pumpkin Ale Soup with Pork Eyeball Meatballs

Ingredients:

Soup:
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 (12-oz.) Can Pure Pumpkin
• 1 (12-oz.) Can Evaporated Milk
• 1 (12-oz.) Bottle Pumpkin Ale
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Whole Yellow Mustard Seeds
• 1 Tablespoon Dijon Mustard
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
Meatballs:
• 1 Pound Ground Pork
• 1 Tablespoon Dijon Mustard
• 2 Teaspoons Dried Minced Onions
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Ground Sage
• 1/4 Teaspoon Freshly Ground Nutmeg
• 2 Tablespoons Extra-Virgin Olive Oil

Directions:

Soup:
1. Place all of the ingredients into a large Dutch oven or pot and whisk to combine. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
3. Purée the soup with an immersion blender or a traditional blender until smooth.
Meatballs:
4. Preheat oven to 400 degrees.
5. Place all of the ingredients, except for the olive oil, into a large bowl and stir to combine with your hands.
6. Use a cookie scoop to measure out meatballs and use the palms of your hands to roll each scoop into a ball.
7. Place the meatballs onto a baking sheet drizzled with olive oil.
8. Bake for 15 minutes.
9. Flip the meatballs over and then bake them for another 10 minutes, or until browned and cooked through.
10. Garnish each bowl of soup with some of the meatballs.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Spooky Soups and Stews” themed Soup Saturday Swappers is being hosted by A Day in the Life on the Farm.

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