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Roast Pumpkin Soup with edible flowers served in a squash

📋Roast Pumpkin Soup With Edible Flowers

This roast pumpkin soup is what you need for a special celebration, the soup is full of flavours with garlic and thyme and to make it festive it is served inside the pumpkin and top it with garlicky edible flowers Capucines.
Course Soups & Stews
Cuisine Italian
Keyword Halloween soup, pumpkin soup, squash soup
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 2 people
Calories 1145.35kcal



Preparing the pumpkin

  • With a large knife cut the top of the pumpkin
    2 small pumpkins
  • Clean the top from the seeds
  • Remove the seeds from the pumpkin
  • With a melon baller, scoop the pulp making sure you do not break the skin

Roasting the pumpkin

  • Place the pulp on an oven tin covered with parchment paper
  • Add the carrots cut in chunks the same size as the pumpkin
    3 carrots
  • Add the sliced garlic clove
    1 clove peeled garlic cloves
  • Drizzle some extra virgin olive oil and add salt
    3 tbsp extra virgin olive oil, 1 tsp salt
  • Blend all the flavour together, mixing all with your hands
  • Lay the sprigs of thyme on top
    5 sprig thyme
  • Roast in the oven at 355 F- 180 C for 40 minutes
  • Once it is done, remove thyme stems but leave the thyme on the pumpkin

Making the soup

  • In a pan, stir fry the leeks with butter and olive oil
    3 leeks, 1 tbsp butter
  • Once they are translucent add the potatoes and stir
    3 potatoes
  • Add the roasted pumpkin
  • And 2 cups of homemade stock
    2 cups homemade stock
  • Let it simmer covered for 20 minutes
  • Blend the soup until smooth

Making the pumpkins soup bowl

  • Fill the pumpkins with the soup
  • Put the pumpkins on a baking tin covered with parchment paper
  • Sprinkle some cheese
    2 tbsp grated gruyere cheese
  • Cover with the tops and put in the oven at 355 F - 180C for 20 minutes
  • Take them out of the oven and make sure the cheese is melted
  • Season with black pepper and decorate with edible flowers capucines
    6 capucines flowers
  • Serve them immediately



  • As a bowl use a small pumpkin or a Red Kuri squash
  • Do not scoop too much pulp or the squash risk breaking 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 in the oven the squash will not be as solid as a fresh one
  • Serve the squash bowl on a large serving bowl just 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 can have been treated with some dangerous chemicals


Calories: 1145.35kcal | Carbohydrates: 188.72g | Protein: 29.04g | Fat: 41.3g | Saturated Fat: 10.85g | Cholesterol: 31.4mg | Sodium: 1696.89mg | Potassium: 6612.64mg | Fiber: 33.71g | Sugar: 41.83g | Vitamin A: 37037.07IU | Vitamin C: 229.6mg | Calcium: 745.23mg | Iron: 21.88mg