Pumpkin & Sage Soup with Web Design

DifficultyBeginner

A velvety pumpkin soup infused with fresh sage and a hint of garlic, finished with a sour cream spiderweb design for a spooky Halloween touch. Elegant enough for a dinner party, but fun for kids too!

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
For the soup
 2 tbsp olive oil or butter
 1 onion, diced
 2 cloves garlic, minced
 2 lbs pumpkin or butternut squash, peeled, seeded, and cubed
 4 fresh sage leaves (plus extra for garnish)
 4 cups vegetable stock
 ½ cup heavy cream or coconut cream (optional, for creaminess)
 Salt & black pepper, to taste
For the spiderweb design
 ½ cup sour cream (or Greek yogurt)
 2 tbsp milk (to thin)
Cook the base
1
  1. Heat olive oil or butter in a large pot over medium heat.

  2. Add onion and cook until softened (5 minutes).

  3. Stir in garlic, pumpkin cubes, and sage leaves. Cook for another 5 minutes.

Simmer the soup
2
  1. Pour in vegetable stock and bring to a boil.

  2. Reduce heat, cover, and simmer for 20 minutes, until pumpkin is tender.

Blend until smooth
3
  1. Remove sage leaves.

  2. Use an immersion blender (or transfer to a blender in batches) to puree until silky smooth.

  3. Stir in cream or coconut cream, and season with salt and black pepper to taste.

Prepare the spiderweb topping
4
  1. In a small bowl, whisk sour cream with milk until smooth and pipeable.

  2. Transfer to a piping bag (or small ziplock bag with a tiny corner snipped).

Create the web
5
  1. Ladle hot soup into bowls.

  2. Pipe three concentric circles of sour cream on top.

  3. Drag a toothpick from the center outward in straight lines to create a spiderweb effect.

  4. Garnish with an extra sage leaf or roasted pumpkin seeds.

Serving Suggestions
6
  • Serve with crusty bread or spooky breadsticks (like Witch’s Finger Breadsticks).

  • Pair with a crisp white wine or spiced apple cider.

  • Add roasted pumpkin seeds on top for crunch.

Tips & Variations
7
  • Extra smoky flavor: Roast the pumpkin with olive oil before making the soup.

  • Spicy twist: Add a pinch of cayenne or chili flakes.

  • Vegan option: Use coconut cream instead of dairy cream.

  • Make-ahead: Soup can be made 2 days ahead and reheated gently before serving.

Ingredients

For the soup
 2 tbsp olive oil or butter
 1 onion, diced
 2 cloves garlic, minced
 2 lbs pumpkin or butternut squash, peeled, seeded, and cubed
 4 fresh sage leaves (plus extra for garnish)
 4 cups vegetable stock
 ½ cup heavy cream or coconut cream (optional, for creaminess)
 Salt & black pepper, to taste
For the spiderweb design
 ½ cup sour cream (or Greek yogurt)
 2 tbsp milk (to thin)
Pumpkin & Sage Soup with Web Design
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