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!
Heat olive oil or butter in a large pot over medium heat.
Add onion and cook until softened (5 minutes).
Stir in garlic, pumpkin cubes, and sage leaves. Cook for another 5 minutes.
Pour in vegetable stock and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes, until pumpkin is tender.
Remove sage leaves.
Use an immersion blender (or transfer to a blender in batches) to puree until silky smooth.
Stir in cream or coconut cream, and season with salt and black pepper to taste.
In a small bowl, whisk sour cream with milk until smooth and pipeable.
Transfer to a piping bag (or small ziplock bag with a tiny corner snipped).
Ladle hot soup into bowls.
Pipe three concentric circles of sour cream on top.
Drag a toothpick from the center outward in straight lines to create a spiderweb effect.
Garnish with an extra sage leaf or roasted pumpkin seeds.
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.
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.
4 servings