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–+ servings
Pumpkin soup for Halloween with bloody spiders

Delicious Pumpkin Soup for Halloween with Bloody Spiders

A creamy delight, this pumpkin soup for Halloween with bloody spiders is an experience that warms the soul on chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Fresh Pumpkin or canned pumpkin
  • 1 Onion diced
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth or chicken broth
  • 1 cup Cream or coconut milk for vegan option
  • 1 tsp Nutmeg
  • 1 tsp Ginger
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste
For the Spooky Spiders
  • 1 sheet Puff Pastry store-bought or homemade

Equipment

  • Large pot
  • Baking sheet
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. Heat a splash of oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add diced pumpkin and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
  5. Blend the soup until smooth, mix in cream (or coconut milk), and adjust spices.
  6. Roll out puff pastry, cut into spider shapes, and bake for about 15-20 minutes.
  7. Ladle the hot pumpkin soup into bowls and top with the spider decorations.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Can be made vegan by substituting cream with coconut milk. Leftover soup can be stored in an airtight container for up to 3 days.

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