83% would make this again

Pumpkin Soup In A Pumpkin

Q: Which pumpkin should I use for serving and cooking?

Use small pie or sugar pumpkins, kabocha, kuri or similar sweet winter squashes rather than large carving pumpkins. they have sweeter, denser flesh and hold their shape when roasted, so they taste better and make sturdier bowls.

Q: Can I use canned pumpkin puree instead of roasting fresh pumpkin?

Yes, canned pumpkin puree is a reliable and fast option, and many cooks say it can be even more consistent in flavour than fresh for soups. use 100 percent pumpkin puree, not spiced pumpkin pie filling, and thin or thicken the soup to your preferred texture.

Q: How do I prevent the soup from becoming watery?

Roast pumpkin and other vegetables to concentrate flavour, squeeze excess water from any thawed spinach or wet veg, cook down watery add ins like tomatoes or mushrooms first, and if the soup is thin, reduce it by simmering or thicken it by pureeing part of the soup, adding a potato or a small starch slurry. these steps cut watery flavours and give a silky finish.

Q: How should I prepare the pumpkin bowl so it looks good and holds up?

Choose a small clean pumpkin, cut the top off, scoop out seeds and fibers, rub the cavity with a little oil and salt, then roast it cut side up until tender but still firm so it keeps shape; roasting the shell also adds flavour to the soup when you serve it in the pumpkin.

Q: How long can I make the soup ahead and how should I store it?

Make the soup up to three to five days ahead and keep it refrigerated in airtight containers, or freeze for longer storage; if you want the pumpkin bowls to last, roast them ahead, cool and store in the fridge, and only fill them just before serving to keep the presentation crisp.

Q: What quick tricks fix a too thin soup on the spot?

Simmer it uncovered to reduce, stir in a cooked potato or carrot, whisk in a splash of cream or coconut milk for body, or stir in a little instant mashed potato or a cornstarch slurry to thicken quickly without changing flavour much. choose the method that best suits your diet and taste.

Q: What garnishes and finishes elevate the look and taste?

Top with toasted pumpkin seeds, fried sage, a swirl of cream or olive oil, a squeeze of lemon or a drizzle of pomegranate molasses, and a scatter of fresh parsley or a pinch of sumac; these small contrasts of texture and acid make the soup pop and match the classic photos you see online.

Vish G

September 30, 2025

Pumpkin Soup In A Pumpkin is a simple yet beautiful way to serve a classic autumn favourite. Smooth, flavourful, and naturally comforting, it’s perfect for family dinners or a festive holiday table. Best enjoyed with some hot bread with a Hummus dip.

PREP TIME

20 MIN

COOK TIME

45 MIN

SERVINGS

Ingredients

2 small sugar or pie pumpkins (about 1–1.2 kg / 2–2.5 lbs each)
2 tbsp olive oil or butter
1 medium onion, chopped
2 garlic cloves, chopped
1 medium carrot, peeled and diced
600 ml / 2 ½ cups vegetable or chicken stock
250 g / 1 cup pumpkin puree (from roasted pumpkin or canned)
100 ml / ½ cup double cream or full-fat coconut milk
½ tsp ground nutmeg
¼ tsp ground cinnamon
Pinch of smoked paprika (optional)
Juice of ½ lemon
Salt and black pepper to taste
Small handful toasted pumpkin seeds, fried sage leaves, or parsley to garnish

Instructions

Heat oven to 200°C / 400°F. Slice the tops off the pumpkins and scoop out the seeds and stringy bits. Rub the insides lightly with olive oil and a pinch of salt. Place them cut-side up on a baking tray and roast for 30–40 minutes until just tender but still holding shape.
While the pumpkins roast, heat oil or butter in a pan over medium heat. Add onion, garlic, and carrot. Cook slowly for about 8–10 minutes until softened and lightly golden.
Stir in the pumpkin puree, stock, nutmeg, cinnamon, and paprika if using. Bring to a simmer and cook for 10 minutes.
Blend until completely smooth using a hand blender or jug blender. Return to the pan, stir in the cream and lemon juice, and season generously with salt and pepper. If too thin, simmer uncovered until slightly thickened.
Take the roasted pumpkins out of the oven. Carefully ladle the hot soup into the hollowed pumpkins.
Garnish each serving with toasted pumpkin seeds, fried sage leaves, or parsley, and a drizzle of cream if you like. Serve immediately while warm.