This Soup in a Pumpkin is the BEST fall recipe. It makes the house smell amazing as it cooks and the bits of pumpkin in the soup are SO yummy!
This Soup in a Pumpkin is a Fall favorite at our house! October is finally here which means we will be cooking and eating all things pumpkin! (Make sure to also check out our Dinner in a Pumpkin recipe – another one of my fall favorites!) I love making this recipe because the pumpkin makes such a festive serving dish. It is so fun to scoop it right out of the pumpkin — be sure to scrape the sides with a spoon so you can get nice, bite-sized chunks of pumpkin in your soup.
I found the most perfectly round pumpkin at the grocery store the other night and I knew I HAD to make this recipe. When you take it out of the oven, be careful – it is VERY heavy. Also, don’t try and lift the pumpkin because it gets very soft when it bakes and it can tear easily. This soup reminds me of Our Version of Olive Garden’s Zuppa Toscana, but the pumpkin and thyme make it taste more like fall. Both soups have sausage and kale which add a really rich flavor. If you aren’t a big kale fan, you can substitute broccoli or spinach. You can store leftovers of this soup in an airtight container in the fridge.
How to Make Soup in a Pumpkin
- 1 large pumpkin
- 1/2 cup + 1 Tbsp butter divided
- 1 cup white onion diced
- 1 1/2 cups Italian bread crumbs
- 1 cup flour
- 1 Tbsp celery seed
- 1 lb Italian sausage cooked and drained
- 1/2 cup Swiss cheese grated
- 1 cup cheddar cheese grated
- 2 quarts chicken stock or broth
- 1 tsp thyme dried
- 1 tsp salt
- 1/4 cup parsley dried
- 2 cups kale fresh
- 1 cup heavy cream
- Cut lid out of pumpkin. As you are cutting around the stem, angle the knife towards the stem so the ring on the inside of the pulp is smaller than the ring on the outside of the pumpkin. This will make it so the lid won't fall in when it is replaced for baking.
- Remove seeds.
- Rub the inside of the lid with 1 Tbsp butter.
- Preheat oven to 400.
- In a skillet, melt 1/2 cup butter and sauté onions in the melted butter until tender.
- Add bread crumbs, flour, and celery seed. Stir until coated and cook for 3 minutes.
- Remove from heat and pour into pumpkin.
- Add sausage, grated cheeses, chicken stock, thyme, salt, parsley, and kale.
- Put lid on pumpkin and bake on cookie sheet for 1 1/2 hours.
- Remove from oven.
- In a medium saucepan, bring cream to a simmer. Add to contents of pumpkin. Stir well.
- When serving, scrape sides of pumpkin with the ladle or a spoon so that bits of pumpkin are added to the soup.
More Fall Soup Recipes!
When the leaves start to change and the temperatures drop, nothing tastes better than a hot bowl of soup. Try these delicious soup recipes on a crisp fall day.
- Creamy Butternut Squash Soup – A rich and savory comfort soup made with butternut squash and topped with croutons and roasted pecans.
- Slow Cooker Vegetable Beef Soup – A hearty beef soup with potatoes, carrots, peas, beans, and corn. It is flavorful and filling!
- Loaded Baked Potato Soup – Everything you would want on a loaded baked potato – bacon, corn, sour cream, cheese – in a creamy and comforting soup.
- Lasagna Soup – A tomato based soup loaded with noodles and meatballs. A creamy cheese mix is scooped on top just before serving.
- Creamy Tomato Basil Soup with Sausage – This creamy tomato soup rivals the best restaurant tomato basil soup. The sausage and seasonings give it a rich and satisfying flavor.