Here we are at the October Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile. And when I saw that Wendy was hosting a Spooky Soups and Stews event for October's Saturday Soup Swappers, I put on my thinking cap.
Wendy wrote: "The Goblins are gobbling, the witches are whispering and the ghouls are ghosting.....Let's settle them down with a spooky soup or stew to celebrate Halloween."
We love Halloween. I especially love Halloween foods. I've shared a Creepy Eyeball Martini, Charcuterie Skull, Shrunken Head Cider, and Gummy Brains - all pictured in the collage below!
Here's the Spooky Soups and Stews line-up...
In the Bowl
Okay, admittedly, this bowl isn't very spooky. But I liked playing with the name: goulash to ghoul-ash!
And I came across this pumpkin-shaped pasta to help make this a little bit more festive.
Ingredients serves 4 to 6
- 1 pound pork, fat trimmed and cut into 1" cubes (I used thick-cut boneless chops)
- 2 Tablespoons sweet paprika
- freshly ground salt
- freshly ground pepper
- 3 Tablespoons olive oil
- 1 medium onion, peeled and sliced
- 2 to 3 cloves garlic, peeled and minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried caraway seeds, ground or crushed
- 2 cups diced tomatoes
- 1 cup diced peppers
- 1/2 cup chicken stock (I used my homemade chicken stock)
- 2/3 cup sour cream
- Also needed: cooked rice or pasta for serving
Place pork in a bowl and toss with 1 Tablespoons sweet paprika, salt, and pepper.
Heat 1 Tablespoon olive oil in a heavy pan with a tight-fitting lid. Brown pork over medium heat, until nicely browned, approximately 5 to 6 minutes.
Add in another 1 Tablespoon olive oil and stir in the onions. Cook until the onions are starting to brown, approximately 3 to 5 minutes.
Add the remaining olive oil and stir in the minced garlic, other 1 Tablespoon paprika, dried thyme, and ground or crushed caraway seeds. Cook just a minute or two. Then stir in the chopped peppers and diced tomatoes. Pour in the chicken stock and bring to a simmer. Let cook for 30 to 35 minutes until the peppers are softened and the sauce reduced.
Just before serving, stir in the sour cream. Serve immediately over rice or pasta.
That's it for this month's #SoupSwappers. I'll be hosting next month's event when I ask the bloggers to share recipes that use root vegetables in their soups or stews. Stay tuned...