Pumpkin Soup in Pumpkin Bowls
Elevate your autumn dining experience with this show-stopping Pumpkin Soup in Pumpkin Bowls. This recipe combines rich, velvety pumpkin puree, fragrant spices like cinnamon and nutmeg, and a touch of creamy indulgence, all served in edible roasted pumpkin bowls for a stunning presentation. Not only is this soup packed with cozy, comforting flavors, but it also doubles as an eco-friendly way to impress your guests with a unique serving vessel. Ready in under an hour, this dish is perfect for festive gatherings or an elegant appetizer. Garnish with toasted pumpkin seeds and fresh herbs for added texture and a pop of color. Whether for Halloween, Thanksgiving, or simply a chilly evening, this recipe embodies the delicious essence of fall.
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Recipe Information
Ingredients
- 4 pieces small sugar pumpkins (for bowls)
- 750 grams pumpkin puree (store-bought or homemade)
- 500 milliliters vegetable broth
- 120 milliliters heavy cream
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 40 grams pumpkin seeds (optional for garnish, toasted)
- 10 grams fresh parsley or thyme (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the small sugar pumpkins and scoop out the seeds and pulp to create hollow bowls. Save the tops for later use as lids, if desired.
Brush the insides of the hollowed pumpkins lightly with 1 tablespoon of olive oil and place them on a baking sheet. Roast in the oven for 20-25 minutes until just tender but still firm enough to hold their shape.
While the pumpkins are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the ground cinnamon, ground nutmeg, salt, and pepper, cooking for about 30 seconds until fragrant.
Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the heavy cream. Cook for an additional 3-5 minutes, ensuring the soup is heated through but not boiling.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
Taste the soup and adjust seasoning with salt and pepper, if needed.
Remove the roasted pumpkins from the oven and ladle the hot soup into each pumpkin bowl.
Garnish with toasted pumpkin seeds and fresh parsley or thyme, if desired. Serve immediately with the pumpkin tops as lids or alongside as decoration.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 22.0 g | 78% | |
| Total Sugars | 45.2 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
