Halloween in our house means two things – costumes that never fit quite right (who knew a werewolf tail could be so tricky?) and this Tomato Pumpkin Spider Web Soup bubbling away on the stove. I first made this for my daughter’s “spooky snacks” school party last year, and now it’s our October tradition – the way the roasted tomatoes and pumpkin blend together is magic, and that sour cream spider web? Total crowd-pleaser. Pro tip: if you think piping the web is hard, don’t worry – my first attempt looked more like a toddler’s scribble than a spider’s masterpiece! The secret’s in swirling the toothpick just right…
Table of Contents
Table of Contents
Ingredients for Tomato Pumpkin Spider Web Soup
Gathering the right ingredients is half the battle with this soup – and trust me, you’ll want every single one of these to make it as flavorful as possible. Here’s what you’ll need to raid your pantry for:
- 3 pounds plum tomatoes – halved and seeds scooped out (Romas work great here)
- 1 large yellow onion – thinly sliced, about 2 cups worth
- 1/4 cup good olive oil – none of that “light” stuff, we want flavor!
- 1 can (15 oz) pumpkin puree – NOT pumpkin pie filling (big difference!)
- 32 oz container chicken or vegetable broth – I always use low-sodium so I can control the salt
- 2 teaspoons Italian seasoning – or 1 tsp each dried basil and oregano
- 1 teaspoon salt – plus more to taste
- 1/2 teaspoon black pepper – freshly cracked if you’ve got it
For that showstopping spider web garnish:
- 1/2 cup sour cream – full fat gives the best piping texture
- 10-12 black olives – pitted and cut into small spider “body” pieces
Ingredient Substitutions
No stress if you’re missing something – here’s how to adapt:
- Pumpkin puree substitute: Same amount of butternut squash puree works beautifully
- Sour cream alternative: Coconut milk (the thick part from a can) makes a great vegan “web”
- Broth options: Use vegetable broth to keep it vegetarian, or bone broth for extra richness
- Olive haters? Skip them! The web still looks fab on its own
- Extra kick: Add 1/4 tsp cayenne with the seasonings if you like heat
Pro tip from my many kitchen experiments: fresh herbs like thyme or rosemary are amazing stirred in at the end, but save some for garnish too – they make the colors pop!
How to Make Tomato Pumpkin Spider Web Soup
Alright, let’s get cooking! This soup might look fancy with its spider web topping, but the process is actually pretty simple – just a little roasting, blending, and simmering. Here’s exactly how I make it every Halloween (and sometimes year-round because it’s just that good).
Step 1: Roast Those Tomatoes
First things first – crank your oven to 425°F. While it heats up, spread your halved tomatoes and sliced onions on a rimmed baking sheet. Drizzle with that glorious olive oil and sprinkle with Italian seasoning, salt, and pepper. Give everything a good toss with your hands (my favorite part – getting messy is half the fun!).
Roast for about 1 hour, stirring every 20 minutes or so. You’ll know it’s ready when the tomatoes are shriveled and slightly charred at the edges – that caramelization equals big flavor! Let them cool for 15 minutes before blending unless you want tomato volcano all over your kitchen (learned that one the hard way).
Step 2: Blend and Simmer
Now for the transformation! Working in batches (unless you’ve got a massive blender), puree the roasted tomatoes and onions until smooth. I like to leave it just a tiny bit chunky for texture, but blend to your preference. Pour it all into a big pot over medium heat.
Stir in the pumpkin puree and broth until everything is well combined. This is when your kitchen will start smelling absolutely incredible. Let it simmer for about 15 minutes to let all those flavors get to know each other. Give it a taste and adjust the salt and pepper if needed – I usually add another pinch of each at this point.
Creating the Spider Web Garnish
Here’s where the magic happens! First, fill a small plastic bag with the sour cream and snip off a tiny corner (about 1/8-inch). Starting at the center of your soup bowl, pipe a spiral – think of drawing a target with about 4-5 rings. Don’t stress about perfection; uneven webs look more realistic anyway!
Now take a toothpick (or a thin skewer) and lightly drag it from the center outward to create web strands. Do this 6-8 times around the bowl – like slicing a pie. For extra spooky points, add a couple olive pieces as the “spider” near the web. The first time I did this, I may have gone overboard with the spiders… let’s just say it looked more like an olive invasion than a decoration!
Pro tip: If your sour cream is too thick to pipe, thin it with just a teaspoon of milk. Too thin? Add a bit more sour cream. And work quickly once the soup is in bowls – warm soup makes the web “melt” faster.
Why You’ll Love This Tomato Pumpkin Spider Web Soup
Okay, I might be biased because Halloween is my favorite holiday, but this soup checks ALL the boxes. Here’s why it’s become my go-to October recipe:
- Festive AF: That spider web garnish? Instant party centerpiece. I’ve had grown adults refuse to eat it at first because it looks “too pretty” (until the aroma wins them over).
- Flavor bomb: Roasting the tomatoes caramelizes their natural sugars, and when paired with earthy pumpkin – wow. My neighbor calls it “autumn in a bowl.”
- Super customizable: Vegetarian? Vegan? Extra spicy? This soup adapts beautifully (see my substitution notes above!).
- Meal prep magic: Make the base soup days ahead – just add the fresh garnish when serving. Lifesaver for busy Halloween nights!
- Kid-approved: My picky eaters gobble this up (especially when they get to help pipe the webs). Sneaky veggie win!
Seriously – the compliments you’ll get are worth the minimal effort. Last year my son’s teacher asked for the recipe before the Halloween party even ended!
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Spooky 3-Ingredient Tomato Pumpkin Spider Web Soup Magic
A hearty and festive tomato pumpkin soup garnished with a spider web design using sour cream and black olives.
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Ingredients
- 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
- Italian seasoning, salt, and pepper to taste
- 1/2 cup sour cream (for garnish)
- Black olives, cut into small pieces (for garnish)
Instructions
- Preheat oven to 425°F.
- On a rimmed baking sheet, combine tomatoes, onion, olive oil, Italian seasoning, salt, and pepper.
- Roast for 1 hour, stirring occasionally.
- Remove from oven and let cool for 15 minutes.
- Blend the roasted tomatoes in batches and transfer to a pot.
- Add pumpkin puree and broth, then simmer for 15 minutes.
- Garnish with a spider web design using piped sour cream and olive pieces.
Notes
- Use vegetable broth for a vegetarian version.
- Adjust seasoning to taste.
- Serve warm for best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
Tips for the Best Tomato Pumpkin Spider Web Soup
After making this soup more times than I can count (and yes, surviving a few kitchen disasters along the way), I’ve picked up some game-changing tricks. These are the little things that take this soup from “good” to “can I get your recipe?” good!
Roasting is everything
Don’t even think about skipping the roasting step – those caramelized edges on the tomatoes are where the magic happens. I spread mine in a single layer (no overlapping!) so they roast evenly. If your tomatoes release lots of juice, just pour it right into the blender with them – that liquid gold is packed with flavor. And if you spot any especially dark bits? Leave them! They add incredible depth.
Broth is your thickness dial
Want it thicker? Use less broth. Prefer it soupier? Add more. I usually start with 3 cups and adjust as needed – remember, the pumpkin puree thickens it more as it simmers. Pro tip: If it gets too thick, whisk in warm broth a splash at a time. Cold broth makes it take forever to reheat!
Garnishing like a pro
Here’s the golden rule: soup first, web second. Piping onto hot soup makes the sour cream melt too fast, so I let it cool for about 2 minutes first. If your web breaks? No stress – just “connect the dots” with your toothpick. For extra drama, serve in hollowed-out mini pumpkins (they make great edible bowls!).
One last secret: the soup actually tastes better the next day as flavors meld, but the garnish should always be fresh. I make big batches of just the soup base, then do the fun spider web magic right before serving. Works like a charm for parties when you want to actually enjoy your own Halloween for once!
Serving Suggestions for Tomato Pumpkin Spider Web Soup
Now that you’ve got this gorgeous, spooky soup ready, let’s talk about what to serve with it! I’ve tried all sorts of pairings over the years – some winners, some “never again” moments (looking at you, garlic bread crumbs that sunk into the web). Here are my foolproof combos:
Bread is a must
A crusty baguette is my top pick – perfect for dipping into that rich tomato-pumpkin goodness. Slice it thick and warm it up right before serving. For extra Halloween flair, cut bread into bat shapes with cookie cutters (my kids go wild for this). Garlic bread also works if you’re feeling fancy – just watch those crumbs!
Simple salads balance the richness
This soup is pretty hearty, so I like pairing it with something light and fresh. My go-to is a simple arugula salad with lemon vinaigrette – the peppery bite cuts through the soup’s creaminess beautifully. For Halloween parties, I’ll make it festive with orange segments and black olives.
Halloween-themed sides that wow
If you’re going all out for a party, try these fun additions:
- “Witch finger” breadsticks (almond slivers as nails!)
- Deviled eggs with olive spiders on top
- Monster mouth apple slices with peanut butter “gums”
- Pumpkin-shaped dinner rolls (so easy with kitchen string!)
Pro tip: Keep sides simple – the soup is the star! I learned this the hard way when I spent hours making spiderweb crackers that nobody noticed because the soup stole the show.
Storing and Reheating Tomato Pumpkin Spider Web Soup
Here’s the good news – this soup keeps like a dream! I always make extra because honestly, the flavors get even better after a day or two in the fridge. But there are a few tricks to keeping it tasting fresh and making sure your spider web garnish doesn’t turn into a sad puddle.
Storing the soup base
Let the soup cool completely before storing (hot soup in the fridge = condensation = watery soup – no thanks!). I transfer mine to airtight containers – glass jars work great if you’ve got them. It’ll keep beautifully for 3-4 days in the fridge. Pro tip: Write the date on the lid with a dry-erase marker so you don’t play the “is this still good?” guessing game.
Freezing for future use
This is one of those rare soups that freezes like a champ! Pour cooled soup into freezer bags (I do 2-cup portions for easy thawing) or containers, leaving about an inch of space at the top for expansion. It’ll keep for up to 3 months. When ready to use, thaw overnight in the fridge or use the defrost setting on your microwave. Just give it a good stir while reheating – sometimes the pumpkin settles a bit.
Reheating without losing flavor
Gentle is the name of the game here. I reheat on the stove over medium-low heat, stirring occasionally. If it seems too thick after chilling, whisk in a splash of broth or water. Microwave works too – just use 50% power and stir every minute to prevent hot spots. Whatever you do, don’t boil it – that can make the texture grainy.
The golden garnish rule
Here’s my hard-learned lesson: always add the sour cream web and olive spiders fresh when serving. If you store the soup with garnish, you’ll end up with a weird separated mess. I usually reheat the soup first, let it cool for a couple minutes in the bowl, then pipe on that beautiful web right before bringing it to the table. Extra black olives stored separately make last-minute spider additions a breeze!
Bonus tip: If you’re taking this to a party, transport the plain soup in a thermos and bring the sour cream/olives in separate containers. Assemble at your destination – you’ll be the Halloween party hero with minimal last-minute work!
Tomato Pumpkin Spider Web Soup FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast 2 cups of cubed sugar pumpkin until tender (about 45 mins at 400°F), then puree. Just note fresh pumpkin makes a slightly thinner soup.
How can I make this soup spicier?
Add 1/4-1/2 tsp cayenne with the other spices, or stir in a diced jalapeño when roasting the tomatoes. My family loves it with a dash of hot sauce at the table!
Is this soup freezer-friendly?
Yes – just freeze the base soup without garnish for up to 3 months. The sour cream web should always be added fresh when serving.
Can I make this ahead for a party?
Perfect for prep! Make the soup 2-3 days in advance, then gently reheat and add the spider web garnish right before your guests arrive.
My sour cream web isn’t holding shape – help!
Chill the sour cream first, and don’t thin it too much. If it’s still runny, add a spoon of Greek yogurt to thicken it up.
Vegetarian version?
Easy swap – just use vegetable broth instead of chicken broth. It’s equally delicious (I make it this way half the time!).
Nutritional Information for Tomato Pumpkin Spider Web Soup
Okay, let’s get real – we’re not counting calories when there’s Halloween candy everywhere, right? But for those who like to know (or have specific dietary needs), here’s the scoop on what’s in this comforting bowl. Just remember – estimates vary based on your exact ingredients and how generous you are with that sour cream web!
- Calories: About 220 per serving (1 hearty bowl)
- Fat: 12g (mostly from the healthy olive oil and pumpkin)
- Carbs: 25g (natural sugars from the tomatoes and pumpkin)
- Fiber: 5g (thanks to all those veggies!)
- Protein: 4g (boost it by adding white beans if you want)
- Sodium: Around 450mg (less if you use low-sodium broth)
Pro tip: For a lighter version, use Greek yogurt instead of sour cream for the web – cuts calories nearly in half for that part! But hey, it’s Halloween – live a little, right?
Tag us @FrostyRecipes if you make this spooky soup – we LIVE for seeing your creepy-creative web designs! Follow us on Facebook for more spooky recipes!
