Preheat oven to 425' F and line a baking sheet with parchment paper. Carefully halve the pumpkin and scoop out and discard the seeds (or save them and roast them for a snack- they aren't needed in this recipe).
Slice the pumpkin halves to make quarters. Brush or rub 1 tablespoon of Member's Mark™ Extra Virgin Olive Oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast until the orange flesh is fork tender, usually about 35 minutes. Once done, set aside to cool for a few minutes.
Heat the remaining 3 tablespoons of Member's Mark™ Extra Virgin Olive Oil in a large heavy-bottomed pot over medium heat. Once the oil is heated, add onion, garlic and Member's Mark™ Sea Salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. While onion is cooking, peel and discard the pumpkin skin off the pumpkins.
To the side, make your chicken broth using 4 teaspoons of Member's Mark™ Chicken Base and 4 cups of room temperature water. Mix until combined.
Add the pumpkin, Member's Mark™ Organic Cinnamon, nutmeg, cloves, and a few twists of Member's Mark™ Black Pepper Grinder. Use your spoon to break up the pumpkin a bit.
Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
Once the soup has cooked for 15 minutes, stir in the heavy cream and Member’s Mark™ Wildflower Pure Premium Honey. Remove the soup from heat and let it cool slightly. Use an immersion blender to blend the soup in the pot (you can also transfer batches of the soup to a stand mixer or blender and blend). Blend until smooth.
Divide the soup into individual bowls. Pour the remaining heavy cream over the bowls to make the spider web design (a toothpick may help move the cream to get the design just right). Using a few olives, cut a spider and place it in the web. Serve warm.
