• 2.5-pound sugar pumpkin or butternut squash (or 2 cans pumpkin puree)
• 1 onion, sliced
• 2 garlic cloves, peeled whole
• 3 cups vegetable or chicken broth/stock
• 1 cup water
• Salt and pepper
• 3/4 cup cream
• Black olives, for spider garnish

Cut pumpkin, scrape out seeds and cut flesh into chunks of about 1 or 2 inches. Place pumpkin, onion, garlic, broth and water in a pot and bring to a boil, uncovered. Reduce heat and simmer about 10 minutes or until pumpkin chunks are tender.

Remove pot from heat and, using an immersion blender, blend until smooth (if using a tabletop blender, let mixture cool first). Season with salt and pepper, to taste. Ladle soup into individual bowls and add circles of cream. Lightly pull a knife or toothpick through the cream to make the web. Garnish with olive spiders and serve. Makes 4-6 servings.