Ingredients:  
    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
    spaghetti

Preparation:
- 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.

Source:  http://www.hetanker.be