Roast Pumpkin Soup Served In A Pumpkin

This roast pumpkin soup is served in a pumpkin, because I hollow out small Red Kuri squash, roast the pulp with garlic and thyme for the soup, and bake it back in the squash bowl with Gruyère. I developed it based on how my mother taught me to make soups, and to make it festive I top it with peppery edible flowers, Nasturtium Capucines.

Jump to:

• Ingredients
• How to make a pumpkin bowl for soup
• Preparing the pumpkin
• Roasting the pumpkin
• Making the roast pumpkin soup
• Making the pumpkin soup bowls
• Top tips
• When to serve this roast pumpkin soup
• What to serve with pumpkin soup
• Using edible flowers
• Roast pumpkin soup FAQ
• More recipes with squash you may like
• Other soup recipes you might also like
• 📋Roast Pumpkin Soup Served In A Pumpkin Bowl

Pumpkins and squash in general are ideal 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 and garlic, with Gruyère cheese, so it is a starter for an autumn dinner party, for example at Halloween or Thanksgiving.

Ingredients

• Small pumpkins or Red Kuri squash: They are the bowls, and their pulp goes into the soup. Red Kuri squash are the right size for a single serving.
• Carrots: They roast with the pumpkin pulp, cut into chunks of the same size.
• Garlic and thyme: They flavour the pumpkin while it roasts.
• Leeks and potatoes: They are the base of the soup, with butter and olive oil.
• Homemade stock: Brown, chicken or vegetable stock.
• Gruyère: It melts on top of the soup in the oven. Other mature cheeses work as well.
• Nasturtium Capucines: Edible flowers with a peppery taste, for decoration. You can replace them with freshly grated black pepper.

Find the measurements in the recipe card.

How to make a pumpkin bowl for soup

Yes, you can serve soup in a pumpkin. It is the ultimate festive trick, and besides the fact that it looks pretty, you don't have to wash the bowl afterwards.

It is not difficult to do, but 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, and 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 right size for a single-serving bowl. They have a 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 you scoop the soup out to serve it.

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.

7. Roast in the oven at 355°F (180°C) for 40 minutes.
8. 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. Add 2 cups of homemade stock.
5. Let it simmer covered for 20 minutes.

6. Blend the soup until smooth.

Making the pumpkin soup bowls

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 them in the oven at 355°F (180°C) 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 the edible flowers.

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 on, 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 decoration may have been treated with dangerous chemicals.

When to serve this roast pumpkin soup

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

You can make the soup ahead, but carve the squash on the day, because the carved squash will not look fresh the next day.

Then put the squash with the soup in the oven just before serving.

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 any spills.

Serve it as a starter at Halloween or Thanksgiving.

What to serve with pumpkin soup

I serve this soup with crusty bread, and you can also serve it with my stuffed bread rolls.

Using edible flowers

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

Not only do they add color to a 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, because they are the right combination of color and taste.

They are in season in autumn and have a color range from orange to yellow, which adds 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 contrast to the smooth sweet taste of the squash pulp.

If you think black pepper suits your recipe, then Nasturtium Capucines will also be suitable. I recommend using them raw to decorate your final dishes.

Where can you buy edible flowers?

Edible flowers are not yet available in all supermarkets. You will mostly find them in shops that serve professional chefs, but you cannot buy in those shops without a business license, so check the fresh herb section of larger supermarkets.

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

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

1. Nasturtium Capucines: peppery taste (this post)
2. Begonia: bitter taste
3. Agastache: anise taste
4. Tulbaghia: garlicky taste

Roast pumpkin soup FAQ

More recipes with squash you may like

Other soup recipes you might also like

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

If you make this roast pumpkin soup, leave a comment and a star rating below, I would love to hear from you. You can find more ideas if you follow me on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

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