Soup in a Pumpkin
Elevate your fall dining experience with this show-stopping "Soup in a Pumpkin" recipe, where rich, velvety soup is served right inside a roasted sugar pumpkin for the ultimate seasonal centerpiece. This comforting dish blends freshly roasted pumpkin flesh with sautéed aromatics like onion, garlic, carrot, and celery, all simmered in vegetable broth and enriched with heavy cream for a luxuriously creamy texture. A hint of nutmeg and cinnamon adds warmth and depth, making it the perfect meal for cozy evenings or festive gatherings. With its edible pumpkin "bowl," this dish not only delivers incredible flavor but also doubles as a stunning presentation. Pair with crusty bread and a sprinkle of fresh parsley for a meal that's as visually delightful as it is delicious. Keywords: soup in a pumpkin, roasted pumpkin soup, creamy squash soup, fall pumpkin recipes, autumn comfort food.
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Recipe Information
Ingredients
- 1 sugar pumpkin (medium-sized)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 medium carrot (peeled and diced)
- 1 stalk celery (diced)
- 4 cups vegetable broth
- 1 cup heavy cream
- 0.25 teaspoons nutmeg
- 0.25 teaspoons cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 loaf crusty bread (for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the top off the sugar pumpkin and scoop out the seeds and strings. Save the top as a lid.
Brush the inside of the pumpkin with 1 tablespoon of olive oil and place it on a baking sheet. Bake for 30 minutes to soften.
While the pumpkin bakes, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrot, and diced celery to the pot. Sauté for 5-7 minutes, until softened and fragrant.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 20 minutes, or until the vegetables are tender.
When the pumpkin is done baking, carefully scoop some of its softened flesh out into the pot, being cautious not to damage the pumpkin shell.
Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth and creamy.
Return the pot to low heat. Stir in the heavy cream, nutmeg, cinnamon, salt, and black pepper. Simmer for 5 minutes without boiling to let the flavors meld.
Carefully pour the warm soup back into the hollowed pumpkin shell and cover with the pumpkin lid for a charming presentation.
Serve the soup with slices of crusty bread and garnish with chopped parsley.
Nutrition Facts
Calories |
3021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6878 mg | 299% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 59.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4568 mg | 97% | |
*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.
