Boo-licious Halloween Ideas

Here are some fun and easy Boo-licious Banana Ghosts and Tangerine Pumpkins for a quick and healthy Halloween treat for the kids – and my favorite Fresh Curry Pumpkin Soup that’s yummy, hearty and so frightfully good! These are really fun to make and great for your little "wee folks" to help make!

Banana Ghosts & Tangerine Pumpkins

Recipe by: Bobbi Jo Lathan

Recipe type: Halloween Treats

PREP TIME

15 mins

TOTAL TIME

15 mins

INGREDIENTS

Banana Ghosts

3-4 Bananas

Chocolate-Covered raisins or coffee beans

Chocolate Drops or Chocolate M&Ms

Tangerine Pumpkins

Fresh Tangerines or Tangelos

Celery

INSTRUCTIONS

Banana Ghosts

1. Peel and flatly cut your bananas on one end so it will stand up.

2. Use the chocolate-covered raisins or chocolate-covered coffee beans and lightly press into each banana half for each Ghost's mouth

3. Now take some chocolate drops or chocolate M&M’s and lightly press into the banana for the Ghost's eyes. How easy is that!

Tangerine Pumpkins

1. Peel your tangerines or tangelos.

2. Take the celery and cut into short pieces and use each for the stem. Healthy and fun!!!

Fresh Curry Pumpkin Soup

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Indian

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PREP TIME

10 mins

COOK TIME

45 mins

TOTAL TIME

55 mins

INGREDIENTS

2 tablespoons extra virgin olive oil

1 small onion, chopped

1 small apple (chopped)

48 ounces vegetable broth (2 cans)

2 cups fresh pumpkin puree’ (or try my fresh pumpkin recipe)

2½ teaspoons mild curry powder

¼ teaspoon ground cinnamon
1/4 teaspoon nutmeg

1 teaspoon black pepper

1½ teaspoon salt

½ cup unsweetened coconut milk

1 tablespoon honey

Fresh Italian Parsley

Sour Cream

Hollowed out and de-seeded Pumpkin (or individual little Pumpkins)

INSTRUCTIONS

1. Heat your oil in a large pot over a medium heat.

2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

3. Add the chopped apple to the onions and continue to sauté until tender.

4. Now, add the vegetable broth and bring it to a simmer.

5. Whisk in the fresh pumpkin puree, the curry, cinnamon, and nutmeg, salt and pepper.

6. Stir in the lentils, the coconut milk, and honey.

7. Cook over a low heat for about 30-40 minutes until thickened. Adjust spices to your taste.

8. Next, take your emulsifier and puree all the ingredients in the pot while they’re hot.

9. Pour your fresh and creamy pumpkin soup into the hollowed-out and de-seeded pumpkin (or individual little pumpkins).

10. Top with a swirl or sour cream and a sprig of fresh Italian parsley. Yummy, hearty and frightfully good!

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