Description

A fun fall soup, dressed up for Halloween with a creamy web and little spider.

Ingredients

Scale

3 tablespoons olive oil
3 pounds calabaza (can substitute pumpkin, butternut or acorn squash)
2 medium tomatoes, peeled and chopped
1/2 cup finely chopped red onion
1 can (12 fl. oz.) evaporated milk
2 cups vegetable broth
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
Sour cream for garnish
Raisins for Spider

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Instructions

Seed and peel the calabaza. Cut it into 1 inch chunks. Put the chunks in a sauce pan and cover with water. Boil until tender, about 25 minutes. Drain and set aside.
Heat olive oil in large skillet on medium heat. Add tomato and onion, cook until soft. Add mixture to calabaza.
Add broth and put the mixture in a blender or food processor in batches and puree until smooth. Add more or less broth for desired consistency.
Return pureed soup to saucepan. Stir in evaporated milk, nutmeg, salt and pepper; mix well. Cook over medium heat, stirring occasionally, until just boiling.
To make the spider webs, add about 2 tablespoons of milk to 1/3 cup of sour cream. Stir until smooth. If it isn’t runny enough to drizzle over soup, add more milk. Ladle soup into bowls. Spoon circles of cream on top of the soup. Using a knife, drag gentle from the center of the soup out to the edge (like spokes of a wheel). Continue around the bowl dragging the knife to create the web.
To make spiders, use your thumb to press a raisin flat. Using kitchen shears, cut small triangles out of the sides to give the effect of legs. Place spiders on the webs and serve.

Notes

Adpated from VeryBestBaking.com