Soup in a Pumpkin

5 from 16 votes
24 Comments

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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! 

Soup in a pumpkin with three pumpkin bowls with i
Featured with this recipe
  1. Flavors of Fall
  2. Ingredients for Pumpkin Soup Recipe
  3. Substitutions and Variations
  4. Frequently Asked Questions for Easy Soup in a Pumpkin
  5. Storing Creamy Soup in a Pumpkin
  6. More Fall Soup Recipes
  7. Soup in a Pumpkin Recipe

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 and Pumpkin Juice recipes — more 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.

Flavors of Fall

I found the most perfectly round pumpkin at the grocery store the other night and I knew I HAD to make this recipe (you can also try our Spicy Roasted Pumpkin Seeds). 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.

Soup in a pumpkin in three bowls with silver spoons.

Ingredients for Pumpkin Soup Recipe

Blend these ingredients together to create a smooth and creamy soup. Grab a pot and let’s get started making the best fall soup!

  • Pumpkin – Cut and hollow out a pumpkin for soup to be cooked in.
  • Butter – Melt the unsalted butter in a saucepan.
  • Onion – I used a white onion. It is slightly milder in flavor.
  • Italian bread crumbs – A dry ingredient that will add flavor and thickness with the flour.
  • Flour – Helps create a thickness and stability in the soup.
  • Celery seed – Is a spice that adds celery flavoring without the actual celery.
  • Italian sausage – Cook this sausage according to package and drain any excess grease.
  • Cheese – Grate Swiss and cheddar cheese ahead of time.
  • Chicken stock – Stock or broth will work.
  • Thyme and parsley – Dried is best!
  • Kale – Fresh kale that has a strong and earthy taste. It will be soft in the soup and cooked.
  • Heavy cream – Creamy and smooth soup.

Substitutions and Variations

Use an immersion blender to speed up the process of blending the soup together. Create this soup diary-free or lighter with a few substitutions and changes to the soup. Make this your way!

  • Vegetable broth is a great substitute with the same flavor like the chicken stock.
  • For a lighter soup, but still creamy try coconut milk, almond milk, or half and half.
  • Add fall seasonings like ginger, cinnamon, garlic cloves.
  • Warm up the soup with some heat from cumin or cayenne pepper.
  • Use the pepitas to roast pumpkin seeds for salads or snacking on.

“This was so yummy! I’ve never considered cooking in a pumpkin before but now I want to do it with all my soups!”

-Britni

Frequently Asked Questions for Easy Soup in a Pumpkin

Can you use any type of pumpkin for soup?

Not just any type of pumpkin. Sugar pumpkins or pie, sweet pumpkins are best! These pumpkins are usually small and round.

How do you hollow out a pumpkin for soup?

First, cut lid out of pumpkin. Next, cut 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. The lid won’t fall in when it is baking.

How do you make pumpkin soup thicker?

Add in a tablespoon of cornstarch with pumpkin puree. Then stir together the soup and cornstarch making a roux.

Is pumpkin soup good for health?

Yes! Pumpkin soups are normally healthy and made with simple and fresh ingredients. In general, pumpkin is heart healthy. Loaded with fiber, potassium, and vitamin C. There are several health benefits eating pumpkin.

Storing Creamy Soup in a Pumpkin

Make this soup ahead of time and reheat when ready to enjoy! Store this soup in an air tight container in the refrigerator for 3 to 5 days long. When ready to reheat, warm on medium-low heat to avoid separating 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.

Soup in a Pumpkin

5 from 16 votes
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! 
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner, Main Course
Cuisine American
Servings 8

Video

Ingredients

Instructions

  • 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 ½ 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 ½ 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.

Notes

Making Ahead and Storing Soup in a Pumpkin 

Make this soup ahead of time and reheat when ready to enjoy! Store this soup in an air tight container in the refrigerator for 3 to 5 days long.
When ready to reheat, warm on medium-low heat to avoid separating the soup.

Nutrition Information

Calories: 777kcalCarbohydrates: 52gProtein: 28gFat: 52gSaturated Fat: 26gCholesterol: 143mgSodium: 1571mgPotassium: 1223mgFiber: 3gSugar: 11gVitamin A: 17201IUVitamin C: 41mgCalcium: 327mgIron: 5mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. 5 stars
    Soup came out good and was a big hit! I had to improvise a bit. I would say that it’s meant for a pretty big sugar pumpkin since I had a hard time fitting all the ingredients in. The one I used was medium. So I ended up making a second pot of extra soup to save as leftovers for the next night, which worked out great. The pumpkin survived for 2 nights in a row and I was able to serve this soup to different dinner guests each night.
    Also it was done baking in only 45 minutes. If I were to have cooked it any longer it probably would have fallen apart. Another important tip- be careful when scraping out the pulp of the pumpkin. Try to avoid scooping too close to the top or on the lid, otherwise it will affect the integrity of the pumpkin and it will start to cave in.

  2. Made this for Halloween, i skipped the Sausage and used Broccoli instead of Kale. It turned out absolutely delicous wow! This will become a staple for me for a long time 🙂

  3. 5 stars
    This was so yummy! I’ve never considered cooking in a pumpkin before but now I want to do it with all my soups!

  4. 5 stars
    This recipe is a keeper! I had made chicken sausage and peppers the other night and still had enough left over for this recipe. I even threw in the sweet peppers with it. It was delicious!

        1. Uh, so I tried this and my pumpkin completely collapsed in the oven, sent soup everywhere. What did I do wrong??

          1. What kind of pumpkin did you use? Pumpkin pie pumpkins work best for this recipe. Another thought I had was if you scraped too much of the skin out before you added the soup it might have weakened the walls. I am so sorry it didn’t work for you!

        2. So it says any pumpkin can work. I’ve always heard carving pumpkins aren’t good for cooking. Can anyone attest to the worthiness of a carving pumpkin in this recipe? Other pumpkins hard to find in my area.

    1. Yes, you do cook the sausage before adding it to the pumpkin. Thanks for asking! Happy Halloween!

  5. Do I have to add the pumpkin? The rest cooks so nice but my husband is allergic to pumpkin plus it’s hard to find this time of year

    1. No, you can make the soup without doing it in a pumpkin if he is allergic. It just won’t have that pumpkin-infused flavor but it sounds like he would probably be ok with that 🙂

  6. I have not tried your soup in a pumpkin recipe and would like to do it. Is the 1 c. of flour the correct amount plus the l 1/2 c. Italian bread crumbs?