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Spider Web Pumpkin Soup with Spider Bites

 

Ingredients

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Spider Web Pumpkin Soup

  • 1 cup diced onion

  • ½ cup (1 stick) of Challenge Butter

  • 8 ounces of Challenge Cream Cheese

  • 4 cups of low sodium chicken broth

  • 15 ounces of canned pumpkin

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground black pepper

  • 1/2 cup milk

  • 1 teaspoon salt, or to taste

  • ½ cup of sour cream

 

Spider Bites

1 sheet of frozen puff pastry, thawed according to package

6 thick slices of Black Forest ham deli meat

¾ cup of Whipped Challenge Cream Cheese

48 mini pretzels twists

24 capers

 

 

Directions

  • Preheat oven to 400 degrees.

  • In a large saucepan over medium heat, add butter and diced onions. Cook until onions have softened. Stir in cream cheese and stir until cheese has softened. Add chicken broth, pumpkin, cinnamon, ginger, pepper and milk. Stir ingredients until well incorporated. Reduce temperature to low, and simmer soup for 20 minutes. Taste for salt, add the desired amount.

  • To create Spider Bites, place puff pastry on a floured work surface. Using a 2 inch cookie cutter, cut out 16 circles. Arrange circles on a cookie sheet. Place into the preheated oven and bake for 15 minutes or until pastry is baked through and the tops are golden.

  • When cool enough to handle, cut circles in half.

  • Place 1 tablespoon of cream on bottom portion of pastry. Using the same 2 inch cookie cutter that you used for the pastry, cut out 12 circles from the ham. Place a piece of lunch meat on top of cream cheese.

  • Break rounded edges off of the pretzels to create 8 legs for each sandwich. Push “pretzel legs” through the lunch meat and cream cheese to anchor. Top sandwich with the top portion of the puff pastry circle. Use some cream cheese to adhere capers to sandwich to create eyes.

  • Divide the soup among eight large soup bowls. Place sour cream into a squeeze bottle. Starting in the middle of the bowl, create a spiral by squeezing the sour cream on top of soup. With a knife, start in the middle of the swirl and pull out towards the edges of the soup bowl. Continue until you have created a spider web. Serve soup with Spider Bites.

 

Serves 8

 

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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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