Roast Pumpkin Soup Served In A Pumpkin

This roast pumpkin soup is what you need for a special celebration, the soup is full of hearty flavors, like garlic and thyme. To make it festive, it is served inside the pumpkin and topped with peppery edible flowers Nasturtium Capucines.

Jump to:

• How to make a squash bowl
• Preparing the pumpkin
• Roasting the pumpkin
• Making the roast pumpkin soup
• Making the pumpkins soup bowl
• Top tips
• When to serve this roast pumpkin soup
• Using edible flowers
• More recipes with edible flowers
• OTHER SOUP RECIPES YOU MIGHT ALSO LIKE
• 📋Roast Pumpkin Soup With Edible Flowers

Pumpkins and squash, in general, are perfect vegetables for soups as their mild and sweet pulp can be combined with various flavors, herbs, and spices.

In this soup, I use typical Mediterranean flavors like thyme, garlic, and Gruyere cheese, so it is a perfect starter for an Autumn western dinner festivity, for example, Halloween or Thanksgiving.

To make it even more festive, I serve it in a pumpkin bowl and decorate with edible flowers Nasturtium Capucines.

How to make a squash bowl

Serving the soup inside a squash is the ultimate festive trick, beside the fact that it looks unbelievably pretty, you don't have to wash the bowl afterward.

A win-win!

It is not difficult to do; you must be careful not to damage the skin.

Don't scoop too much pulp; you don't need too much of it as you mix it with other vegetables.

You will have plenty of soup to serve inside the squash.

If you can find a small pumpkin the size of a bowl you can use pumpkins.

I used Red Kuri squash for this recipe as they are the perfect size for a single-serving bowl.

They have a nice bright orange color and an onion shape.

You can also use a giant pumpkin as a serving dish, but I would not recommend it as it can break while scooping the soup while serving.

Preparing the pumpkin

1. With a large knife, cut the top off the pumpkin
2. Clean the seeds out of the top
3. Remove the seeds from the pumpkin
4. With a melon baller, scoop the pulp out, making sure you do not break the skin

Roasting the pumpkin

1. Place the pulp on an oven tray covered with parchment paper
2. Add the carrots cut into chunks the same size as the pumpkin
3. Add the sliced garlic clove
4. Drizzle some extra virgin olive oil and add salt
5. Blend all the flavours together, mixing it all with your hands
6. Lay the sprigs of thyme on top

6. Roast in the oven at 355 F- 180 C for 40 minutes
7. Once it is done, remove the thyme stems but leave the thyme on the pumpkin

Making the roast pumpkin soup

1. In a pan, stir-fry the leeks with butter and olive oil
2. Once they are translucent, add the potatoes and stir
3. Add the roasted pumpkin
4. And 2 cups of homemade stock
5. Let it simmer covered for 20 minutes

7. Blend the soup until smooth

Making the pumpkins soup bowl

1. Fill the pumpkins with the soup
2. Put the pumpkins on a tin covered with parchment paper
3. Sprinkle some cheese over the soup
4. Cover with the tops and put in the oven at 355 F - 180C for 20 minutes
5. Take them out of the oven and make sure the cheese is melted

6. Season with black pepper and decorate with edible flowers capucines

Top tips

• As a bowl, use a small pumpkin or a Red Kuri squash
• Do not scoop too much pulp, or the squash might break once cooked
• Once you roast the squash, remove the thyme stems but leave the thyme with the roasted squash
• Make sure you have something firm to serve the pumpkin, as once it has been baked, the squash will not be as solid as a fresh one
• Serve the squash bowl on a large serving bowl in case a clumsy guest breaks the squash while eating
• If you cannot find edible flowers, you can top the soup with freshly grated black pepper
• Only use edible flowers that are grown to be eaten. Flowers grown for decorations may have been treated with dangerous chemicals

When to serve this roast pumpkin soup

This soup is perfect for a dinner party, not just for its festive look.

It is also convenient to make as you can prepare the soup in advance and put the squash with the soup in the oven just before serving.

Ensure you have something firm to serve the pumpkin once baked; the squash will not be as solid as a fresh one.

To avoid the risk of clumsy guests breaking the squash and spilling soup on the table, serve the squash over a large dish or bowl that will contain eventual spills.

The beautiful look of this soup, served in a squash bowl and decorated with flowers, deserves a special place for a party.

Serve it as a starter at Thanksgiving, and festive magic will immediately spark!

Using edible flowers

Edible flowers are an excellent decoration to use for a festive dinner party.

Not only do they add color to a particular dish, but they also have a unique taste.

They are very versatile, and you can use them in many ways, but I prefer using them raw.

Cooking edible flowers ruins their beauty, and their fresh, colorful look brings joy to a dish.

I like to use them in salads or soup, but choosing the right combination of flavors is essential.

Some flowers have a garlicky or peppery flavor and will only go with savory dishes.

While others have a more acidic flavor and can be combined with sweet dishes.

Edible flowers Nasturtium Capucines

In this roast pumpkin soup, I am using Nasturtium Capucines; they are the perfect combination of color and taste.

They are in season in autumn and have a beautiful color range from orange and yellow which add a festive touch for holidays such as Halloween or Thanksgiving.

You can eat the flower as well as the leaves.

They have a peppery flavor, a perfect contrast to the smooth sweet taste of the squash pulp.

What else can you do with the Nasturtium Capucines

It is up to your imagination; I recommend using them raw to decorate your final dishes.

If you think black pepper suits your recipe, then Nasturtium Capucines will also be suitable.

Where can you buy edible flowers?

Unfortunately, edible flowers are not yet available in all supermarkets, and you will mostly find them in shops that serve professional chefs, like Metro in France and Italy.

Unfortunately, you can only buy in these shops without a business license.

Although edible flowers are slowly appearing in Supermarkets, they are still a novelty.

You may find them in some Grand Frais supermarkets in France, and I was told that Whole Foods Market has them in the USA.

I am looking for more information, so if you know where to find edible flowers near you, please share the information with a comment below.

Thank you for helping!

NT: Only use edible flowers that are grown to be eaten. Flowers grown for decorations may have been treated with dangerous chemicals.

Here are the edible flowers I am featuring in my posts:

1. Nasturtium Capucines: papery taste
2. Begonia: bitter taste
3. Agastache: anise taste
4. Tulbaghia: garlicky taste

More recipes with edible flowers

If you are interested in edible flower recipes, I have many here. You can find sweet as well as savory recipes. Make sure you pick flowers that are safe to eat. Even edible, they should not have been treated with chemicals.

Savory recipes:

• Fried zucchini flowers
• Italian zucchini frittata with flowers
• Fresh Tomato Soup Salmorejo With Edible Flowers Tulbaghia
• Chayote Squash Mousse with Mussels With Edible Flowers Begonia
• Seafood Chowder Recipe Served In A Bread Bowl With Edible Flowers Agastache

Sweet recipes:

• Homemade crystallized violets
• Swiss roll with crystallized violets
• Beignet d'Acacia

More recipes with squash you may like

• Caramelized Squash Spinach Bacon Quiche
• Roasted butternut squash mash
• Pumpkin gnocchi

OTHER SOUP RECIPES YOU MIGHT ALSO LIKE

For more soup recipes, check out the category: Soups & Stews

More soups with edible flowers will be coming up in the next few weeks, in the meantime, you can check:

• Vegetable’ soup with spicy merguez sausages
• Fresh Tomato Soup Salmorejo
• Chayote Squash Mousse with Mussels
• Seafood Chowder Bread Bowl
• Italian Chicken Soup Minestrone
• Jerusalem artichoke soup

If you are making the Roast Pumpkin Soup with Edible Flowers, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.