This Spider Web Soup is a delicious Roasted Tomato Pumpkin Soup that has a sour cream web on top to give it a fun spooky feel.
This post and recipe was created for #HalloweenTreatsWeek! A fun Halloween themed blogging event that is sponsored by Dixie Crystals. Check out the great giveaway below!
Post Contains Affiliate Links. Read my full disclosure HERE
Our costumes have been ordered, heaps of candy is being purchased, and our trick or treating plans are being made. We are thrilled about Halloween being in just a few weeks.
My husband and I have our costumes based off an upcoming birthday party that has a 80’s & 90’s theme. It’s going to be so fun!
It is still quite hot here in Florida but we are enjoying the temps cool off a bit, especially in th emornign and at night. That’s good enough for me to be soup weather.
Spider Web Soup (Roasted Pumpkin Tomato Soup)
This Spider Web Soup is perfect for Halloween because it gives spooky vibes with the spider web accent on top. And it’s perfect to warm yo up on those cooler fall days.
Start the soup by quartering 3 pounds of plum tomatoes and thinly slicing 1 onion. Sprinkle with Italian seasoning, salt & pepper. Then soat with a generous amount of olive oil.
Compared to other tomato soups I make, I keep the seasoning minimally in this soup so that it is a bit sweeter and lets the pumpkin shine through. For example, I specially left out garlic and didn’t add much Italian seasoning or salt to the recipe. Of course, you can adjust seasoning to your own preferences!
Roast the tomatoes and onion for 1 hours at 425F. Stir occasionally so it doesn’t burn in any one spot. The tomatoes will be slightly charred and very soft. The onions will be nicely carnalized too.
Do not immediately transfer the hot tomatoes to a blender, let them cool for a bit. This, along with blending small batches, will help prevent it from exploding out of your blender. Alternatively, you can use an immersion blender.
Once the tomatoes are blended, add the pumpkin puree (not pumpkin pie filling!) and the chicken broth.
Let the soup simmer for about 15 minute prior to serving.
Make the soup super spooky for Halloween by making a spider web on top. Add sour cream to a small sandwich bag, cut the tiniest bit off one of the corners so you can pipe the sour cream.
Finish it off with a piece of olive to represent a spider. Spooky and yummy!
Enjoy this warm, comforting Spider Web Soup before you go Trick or Treating. This Roasted Tomato Pumpkin Soup will give you loads of energy to have you ready to carry around BIG bags full of candy! Yay!
Check out all of these great #HalloweenTreatsWeek recipes for today
- Disney Villain Charcuterie Board from Big Bear’s Wife
- Grave Yard Snack Mix from Semi Homemade Recipes
- Jelly Filled Ghost Donuts from Jen Around the World
- Cake Top Forward Halloween Cake from Pint Sized Baker
- Witch Finger Pretzels from Fresh April Flours
- Caramel Apples from Devour Dinner
- Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
- Halloween Haunted Fault Line Cake from The Redhead Baker
- Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
- Bloody Vampire Cherry Floats from Cookaholic Wife
- Candy Corn Cookies from Eat Move Make
- Halloween Chocolate Covered Pretzel Rods from House of Nash Eats
- Friday the 13th Pancakes from Cheese Curd In Paradise
- Spider Donuts from The Flour Handprint
- Haunted House Cake from Sweet ReciPEAs
- Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
- Apple Spice Cake Donuts from It’s Shanaka
- Pumpkin Patch Cookie Cups from Sweet Beginnings
- Candy Corn Butterfinger Bark from Pastry Chef Online
- Spiderweb Cheesecake from The Spiffy Cookie
- Peanut Butter Chocolate Mummy Cookies from Strawberry Blondie Kitchen
- Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
- Black Velvet Cake from Lemon Blossoms
- Monster Burgers from An Affair from the Heart
- Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
- Candy Corn Fudge from Back To My Southern Roots
- Dark Chocolate Black Cat Cookies from Savory Moments
- Three Ingredient Pumpkin Cookies from Our Good Life
- Binx Marshmallow Fudge Brownies from For the Love of Food
- 3 pounds plum tomatoes
- 1 large yellow onion, thinly sliced
- 1/4 Cup olive oil
- 1 can of pumpkin puree
- 32 ounce container of chicken or vegetable broth
- 1/2 Cup sour cream
- black olives, cut into small pieces
- Preheat over to 425F.
- On a rimmed baking sheet, combine the plum tomatoes, onion, olive oil, Italian Seasoning, and salt and pepper.
- Roast for 1 hour, stirring occasionally. Remove from oven and let cool for 15 minutes.
- In batches, blend the roasted tomatoes and transfer to a pot.
- Add the pumpkin puree and broth. Simmer the soup for 15 minutes prior to serving.
- Garnish soup with a spider web made by piping sour cream on to pof the soup. Add a piece of olive to look like a spider on the web.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 153mgSodium: 245mgCarbohydrates: 18gFiber: 5gSugar: 10gProtein: 40g