Soup in a Pumpkin

Elevate your fall dining experience with this show-stopping "Soup in a Pumpkin" recipe, where rich, velvety soup is served right inside a roasted sugar pumpkin for the ultimate seasonal centerpiece. This comforting dish blends freshly roasted pumpkin flesh with sautéed aromatics like onion, garlic, carrot, and celery, all simmered in vegetable broth and enriched with heavy cream for a luxuriously creamy texture. A hint of nutmeg and cinnamon adds warmth and depth, making it the perfect meal for cozy evenings or festive gatherings. With its edible pumpkin "bowl," this dish not only delivers incredible flavor but also doubles as a stunning presentation. Pair with crusty bread and a sprinkle of fresh parsley for a meal that's as visually delightful as it is delicious. Keywords: soup in a pumpkin, roasted pumpkin soup, creamy squash soup, fall pumpkin recipes, autumn comfort food.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 sugar pumpkin (medium-sized)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 medium carrot (peeled and diced)
• 1 stalk celery (diced)
• 4 cups vegetable broth
• 1 cup heavy cream
• 0.25 teaspoons nutmeg
• 0.25 teaspoons cinnamon
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 loaf crusty bread (for serving)
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the top off the sugar pumpkin and scoop out the seeds and strings. Save the top as a lid.

Step 3

Brush the inside of the pumpkin with 1 tablespoon of olive oil and place it on a baking sheet. Bake for 30 minutes to soften.

Step 4

While the pumpkin bakes, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat.

Step 5

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

Step 6

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 20 minutes, or until the vegetables are tender.

Step 7

When the pumpkin is done baking, carefully scoop some of its softened flesh out into the pot, being cautious not to damage the pumpkin shell.

Step 8

Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth and creamy.

Step 9

Return the pot to low heat. Stir in the heavy cream, nutmeg, cinnamon, salt, and black pepper. Simmer for 5 minutes without boiling to let the flavors meld.

Step 10

Carefully pour the warm soup back into the hollowed pumpkin shell and cover with the pumpkin lid for a charming presentation.

Step 11

Serve the soup with slices of crusty bread and garnish with chopped parsley.

Nutrition Facts

Serving size	(2863.4g)

Amount per serving	% Daily Value*
Calories	3020.9

Total Fat 155.8g	0%
Saturated Fat 71.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 302mg	0%
Sodium 6877.6mg	0%
Total Carbohydrate 341.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 59.5g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 454.9mg	0%
Iron 19.9mg	0%
Potassium 4567.5mg	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: 46.6%

Protein: 8.1%

Carbs: 45.3%