Pumpkin Soup with Spider From Puff Pastry

Spread out the puff pastry and cut 16 strips about 20 cm long (about 1 cm wide). Cut the ends to a point.

Cut out 4 small, round circles (diameter approx. 2 cm) for the heads and 4 ovals for the spider bodies from the leftover dough.

Preheat the oven to 220 °C bottom and top heat.

Place four ovenproof cups (to be used later for serving) on a baking sheet and brush the edges with oil.

Place 4 strips of dough on top of each other crosswise as legs and press down well in the center.

Mix the egg yolk with the whipped cream and brush on the dough. Cover with the oval and the circle and press them lightly. Brush them as well.

Press peppercorns into the dough as eyes and sprinkle the “spider legs” with the herbs.

Carefully place the spiders on the cups and bake in the oven for about 15 minutes until golden brown. Remove from the oven and let cool. Then carefully remove from the cups.

For the soup, peel the carrots and onion and dice both into small pieces. Chop the pumpkin pulp into small pieces as well.

Sauté everything together in a pot in hot butter. Season with ginger, nutmeg, salt and pepper and pour the soup with the orange juice.

Simmer gently for about 20 minutes, then puree finely. Depending on the desired consistency, add more soup or let the soup thicken a bit more and season to taste.

Pour the soup into the cups, grind a little pepper over it and place a spider on top of each.

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