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Beer Recipes » Main dishes » Halloween soup with spiders
Relevant beers:  Ambrio Gouden Carolus


1 kg pumpkin flesh (stripped of stones and peel, cut in cubes)
3 onions (cut in cubes)
500 g cut carrots
50 g butter
2 cloves of pressed garlic
1 clove of fresh ginger (chopped)
2 leaflets laurel
1 twig thyme
1 ell tomato purée
2 l meat bouillon
2 bottles Gouden Carolus Tripel
pepper and salt
pinch nutmeg
2 ell chopped parsley
½ l cream
For the spiders:
400 g minced meat


- Stew the chopped vegetables in butter, together with the garlic and the gember. Add the laurel, thyme, tomato purée and a small pinch nutmeg.
- Add the meat bouillon and the tripel and let the soup cook through for 30 minutes.
- For the ‘spiders’ you first make round pellets of the minced meat. Break spaghetti whips in ‘spider legs’ and put 8 in each pellet. Cook the ‘spiders’ 10 minutes in water in a separate casserole.
- Mix the soup finely and bring on taste with pepper, salt and nutmeg. Now carefully add the ‘spiders’ to the soup. Serve with the chopped parsley and with a splash of cream as you please.
Number Persons:    4
Source:    http://www.hetanker.be

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