Roasted Pumpkin Soup with Spider Croutes

Roasted Pumpkin Soup with Spider Croutes
  • Prep Time: 20
  • Total Time: 80
  • Servings: 4

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About this Recipe


1 lb (454 g) pumpkin, peeled and cut into chunks
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) unsalted butter
1 medium onion, cut into medium dice
1 large rib celery, cut into medium dice (to yield about 1/2 cup)
1 tbsp (15 mL) minced fresh ginger (from about 1/2-inch piece, peeled)
3 (500 mL) chicken broth or vegetable broth
2 sprigs thyme
1 spring rosemary
1 tsp (5 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 Pkg Tenderflake Pie shells, thawed
1 egg
black olive slices for eyes
poppy seeds


Heat the oven to 375°F.

Spread the pumpkin onto a baking sheet and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.

In a large saucepan, melt butter over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted pumpkin, chicken broth, salt, pepper, thyme and rosemary and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a simmer until the pumpkin is very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely). Remove twigs of herbs.

Purée the soup in a blender in batches until smooth. Pour into 4 overproof soup bowls and arrange on a large baking sheet

To make pastry spiders. Cut out 4 bodies and 32 strips for legs. Arrange the pastry body over each bowl and dress each with 8 legs hanging over and down the sides of each bowl. Brush with egg and sprinkle with poppy seeds

Bake in a 400F (200C) oven until golden. Top each spider body with 2 olive slices for eyes.

Makes 4 scary soups.


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