Soup in a Pumpkin

5 from 8 votes
23 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

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.

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. 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.

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! 

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.

How to Make Soup in a Pumpkin

Soup in a Pumpkin

5 from 8 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

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.

Video

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. 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 🙂

  2. 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!

  3. 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!

  4. 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 🙂

  5. 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?