Step 1

In a large pot, melt the coconut oil over medium-high heat.

Step 2

Saute the onion and garlic until soft (about 5 minutes).

Step 3

Add the curry powder, salt, white pepper, coriander, ginger, and cayenne. Cook and stir for about 1 minute, until the spices are fragrant.

Step 4

Add the broth, bring back to a simmer, then reduce the heat to low. Cook, uncovered, for about 20 minutes.

Step 5

Stir in the pumpkin and coconut milk and cook for 5 minutes longer.

Step 6

Transfer the contents to a high-speed blender or use an immersion blender to process the soup until it's smooth and creamy, taking care with the hot liquid.

Step 7

Return the soup to the pot, cover, and keep warm while you make the garnishes.

Step 8

Cut 2 black olives into halves lengthwise to make spider bodies.

Step 9

Cut 4 additional black olives lengthwise into 8 strips each to make spider legs.

Step 10

Scoop the yogurt or sour cream into a disposable pastry bag or zip-top bag, twisting the end to seal.

Step 11

Ladle the soup into warmed bowls.

Step 12

Cut off the tip of the pastry bag or the corner of the zip-top.

Step 13

Carefully pipe a spiral decoration over the soup.

Step 14

Use a cocktail pick or the tip of a chopstick to make a spiderweb design.

Step 15

Carefully place a spider body and 8 legs on the web.

Step 16

Sprinkle the soup with a few pumpkin seeds, if desired, or serve them on the side.