Peter Pumpkin Eater's Stuffed Pumpkin Soup

Warm up your autumn evenings with Peter Pumpkin Eater's Stuffed Pumpkin Soup—a show-stopping recipe that’s as comforting as it is visually stunning! This creamy pumpkin soup is roasted and served right inside a hollowed-out pumpkin, making it the ultimate centerpiece for your fall table. Infused with cozy spices like nutmeg and cinnamon, and enriched with heavy cream and melted Gruyere cheese, every spoonful is silky, flavorful, and irresistibly creamy. Fresh vegetables like carrots and celery add depth, while the pumpkin itself lends natural sweetness and a velvety texture. Perfect for gatherings or an indulgent weeknight dinner, this soup pairs beautifully with crusty bread cubes for garnish. With easy-to-follow steps and a jaw-dropping presentation, it’s a true celebration of fall flavors!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 medium-sized pumpkin
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup gruyere cheese, shredded
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup crusty bread cubes (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Carefully cut the top off of the pumpkin to create a lid. Scoop out the seeds and stringy pulp inside the pumpkin.

Step 3

Brush the interior of the pumpkin with 1 tablespoon of olive oil and sprinkle lightly with salt. Place the pumpkin and its lid on a baking sheet, cut side up, and roast for 40 minutes or until softened but still holding its shape.

Step 4

While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Add the diced onion, minced garlic, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 6

Pour in the vegetable broth, and stir in the nutmeg, cinnamon, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Simmer for 15 minutes to allow the flavors to meld.

Step 7

Remove the roasted pumpkin from the oven. Carefully scoop out some of the softened pumpkin flesh, leaving about 1-inch of the interior intact so the pumpkin can still hold its shape. Add the scooped pumpkin flesh to the soup pot.

Step 8

Using an immersion blender (or a countertop blender in batches), blend the soup until creamy and smooth.

Step 9

Stir in the heavy cream and shredded Gruyere cheese, and simmer for another 5 minutes until the cheese is melted and the soup is creamy. Adjust seasoning to taste.

Step 10

Ladle the soup back into the hollowed-out pumpkin. Serve directly from the pumpkin for a stunning presentation.

Step 11

Garnish with crusty bread cubes if desired, and serve warm.

Nutrition Facts

Serving size	(2783.4g)

Amount per serving	% Daily Value*
Calories	2825.8

Total Fat 163.9g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 360mg	0%
Sodium 6638.1mg	0%
Total Carbohydrate 257.7g	0%
Dietary Fiber 30.4g	0%
Total Sugars 35.7g
Protein 79.1g	0%

Vitamin D 24IU	0%
Calcium 1500.9mg	0%
Iron 14.7mg	0%
Potassium 3696.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 11.2%

Carbs: 36.5%