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Spider Web Pumpkin Soup with Spider Bites

  • Writer: Suzanne Clark
    Suzanne Clark
  • Oct 8, 2015
  • 2 min read

In most areas of the country, fall is the introduction to the cold days that lay ahead. The smell of autumn, the colored leaves and the cool snap in the air is a reminder that winter is around the corner. That was true when I was a child growing up in Michigan. Now that I live in Arizona, things are a bit different. Autumn does not “fall” upon us; we have to bring it on!

One of the ways I bring autumn to our house is to get a jump start on Halloween and decorate from top to bottom. I make my Arizona home look like a picture from my childhood. You will find dried flowers, pumpkins, and faux colored leaves adorning every corner of my house. To tie it all together, and make the decor more convincing, the smell of pumpkin and spice is always in the air.

One of my favorite fall delights has always been making pumpkin soup. It is rich and creamy with the perfect amount of savory spices, and full of memories of cool crisp autumn days. I like to make this for my kids before they start their annual ‘trick-or-treating “adventure through the neighborhood. I feel that filling their tummies with a vitamin packed soup, somehow validates the major candy consumption during the day on Halloween. I created the Spider Bites to compliment the soup for a balanced meal and to add a bit of fun to the dinner menu.

Whether you have to bring Halloween to your doorstep, or it comes to you, your family will love this soup and sandwich creation. Fall into this tradition at your house!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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