As the leaves crunch beneath your boots and the air carries a whisper of woodsmoke, there’s one comforting ritual I look forward to each year: making this silky, spiced Pumpkin Soup with Spiderweb Cream. It’s a warm hug in a bowl, with a fun Halloween twist that never fails to impress especially when little hands are helping in the kitchen. Whether you’re serving it as a pre-trick-or-treat dinner or as part of your autumn dinner party, this soup’s rich flavor and festive garnish make it a beloved seasonal staple.
And the best part? It’s completely gluten-free and beginner-friendly, with tips for dairy-free options too. Let’s dive into why readers keep coming back to this spooky, satisfying fall classic.
Pumpkin Soup with Spiderweb Cream
Equipment
- Large saucepan
- Immersion blender or countertop blender for optional blending
- wooden spoon
- Small piping bag or zip-top bag for spiderweb garnish
- Toothpick or skewer to drag lines for spiderweb
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 can (15 oz) pure pumpkin puree
- 3 cups vegetable broth
- 1/2 cup canned coconut milk (or heavy cream)
- Salt and black pepper, to taste
- 3 tbsp plain Greek yogurt or dairy-free yogurt
- 1–2 tsp water, to thin yogurt
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the cinnamon, nutmeg, paprika, and cayenne. Stir until fragrant, about 1 minute. Add pumpkin puree and stir until well combined.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10–15 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup directly in the pot, or transfer to a countertop blender in batches for a smooth texture (optional).
- Turn heat to low. Stir in coconut milk or cream. Season with salt and pepper to taste.
- Mix yogurt with water until it reaches piping consistency. Transfer to a zip-top bag, snip a tiny hole, and draw concentric circles on the soup’s surface. Use a toothpick to drag lines from the center outward to create the spiderweb.
Notes
Nutrition
Ingredients for Pumpkin Soup with Spiderweb Cream
Here’s everything you’ll need to whip up a batch of this autumnal favorite. You likely have most of these pantry staples already.
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for a kick)
- 1 (15 oz) can pure pumpkin puree
- 3 cups vegetable broth
- 1/2 cup canned coconut milk (or heavy cream if preferred)
- Salt and black pepper to taste
For the spiderweb cream:
- 3 tablespoons plain Greek yogurt or dairy-free yogurt alternative
- 1–2 teaspoons water, to thin
Pro tip: For another cozy soup, try this Gluten-Free Chicken Noodle Soup on chillier days.
How to Make Pumpkin Soup with Spiderweb Cream
This recipe is surprisingly quick ready in under 30 minutes and perfect for weeknights or fall gatherings.
Step 1: Sauté the aromatics
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2: Add spices and pumpkin
Sprinkle in the cinnamon, nutmeg, paprika, and cayenne. Stir until fragrant, about 1 minute. Then add the pumpkin puree and stir until everything is well combined.
Step 3: Simmer
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10–15 minutes, allowing the flavors to meld.
Step 4: Blend (optional)
For an ultra-smooth soup, use an immersion blender to puree directly in the pot. You can also transfer to a countertop blender in batches.
Step 5: Stir in cream
Turn the heat to low. Stir in the coconut milk or cream, and season with salt and black pepper to taste.
Step 6: Draw the spiderweb
Mix yogurt with just enough water to thin it into a piping consistency. Transfer to a small zip-top bag, snip a tiny hole in the corner, and draw concentric circles on the soup’s surface. Use a toothpick or skewer to drag lines from the center outward, creating the spiderweb effect.
Tips for Success
- Make ahead: The soup tastes even better the next day, once the flavors have had time to deepen.
- Don’t skip the yogurt: It adds a lovely tang and creates contrast with the pumpkin’s natural sweetness.
- Control the heat: Skip the cayenne if you’re serving kids or prefer a milder flavor.
If you love cozy flavors, you’ll also enjoy my Gluten-Free Lasagna Soup hearty and perfect for chilly nights.
Variations & Dietary Notes
Gluten-Free: This recipe is naturally gluten-free, with no thickeners needed. Just double-check your broth is certified gluten-free.
Dairy-Free/Vegan: Use full-fat canned coconut milk and a plant-based yogurt for the spiderweb.
Spiced Apple Variation: Add a peeled, diced apple to the sautéed onion for an added layer of sweetness. It pairs beautifully with the spices.
Add Protein: Top with roasted chickpeas or a swirl of nutty tahini for a heartier bowl.
Looking for more seasonal sides? These Sweet Potato and Black Bean Bowls are a satisfying pairing with this soup.
Storage & Reheating
Pumpkin soup keeps well for meal prep and leftovers.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze without the yogurt garnish for up to 3 months.
- Reheat: Gently warm on the stovetop or microwave. If the soup thickens, stir in a splash of broth or water.
Want to plan your meals ahead? This 7-Day Gluten-Free Breakfast Plan will help balance your fall mornings beautifully.
FAQ – Pumpkin Soup with Spiderweb Cream
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree about 1 3/4 cups of fresh pumpkin to replace one 15 oz can.
Can I make this in a slow cooker?
Absolutely. Cook on low for 4 hours after sautéing the onion, then blend and stir in the cream.
How do I make the spiderweb pattern look cleaner?
Use a piping bag or squeeze bottle for precision, and drag your toothpick gently in straight lines.
Can I serve this as an appetizer?
Yes! Serve in small cups or mugs for Halloween parties or Thanksgiving starters.
Need something sweet after your soup? Try my comforting Gluten-Free Apple Crisp a fall must-bake.
Conclusion
This Pumpkin Soup with Spiderweb Cream is a simple way to bring fun, flavor, and festive flair to your fall table. Whether you’re cooking for little goblins or hosting friends for a cozy dinner, this recipe delivers warmth and whimsy in every spoonful.
And if you’re looking to fill your seasonal menu, don’t miss these cozy dishes: