Spider Web Pumpkin Soup

  • 11 Ingredients

  • 20 Minutes

  • 4 Servings

Spider Web Pumpkin Soup
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  • 2 tbsps Coconut Oil

  • 2 1/4 cups Pureed Pumpkin

  • 2 cups Organic Vegetable Broth

  • 1/2 cup Unsweetened Almond Milk

  • 1 tsp Ground Ginger

  • 1 tsp Ground Sage

  • 1 1/2 tsps Maple Syrup

  • 1/2 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1/4 cup Organic Coconut Milk (optional)

  • 1/4 cup Black Olives (pitted and sliced)


  • In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, almond milk,ginger, sage, maple syrup, salt and pepper.

  • Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup into separate bowls.

  • Meanwhile, slice your black olives and set aside for garnish.

  • Put the coconut milk into a squeeze bottle and draw a spiral in each bowl of soup. Use a toothpick to draw straight lines from the center of each spiral to the outer edges.

  • Garnish soup with olive slices in the form of spiders. Enjoy!

No Coconut Milk
Use Greek yogurt.

No Squeeze Bottle
Place coconut milk in one end of a small plastic sandwich bag and make a very small cut in the corner. Gently squeeze the milk out of the bag to draw your spiderwebs.

Store in the fridge up to 3-4 days or freezer up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand.

Serve it With
​Toasted organic or sourdough bread!