Pumpkin Soup in a Pumpkin

    1 hour 5 minutes

    This incredible creamy soup is really easy to make and looks beautiful served in its own attractively carved pumpkin-bowl. Great for a winter soup or at Halloween.

    12 people made this

    Serves: 6 

    • 1 pumpkin (approx 2kg)
    • 2 cups (500ml) chicken stock
    • 1 cup (25oml) heavy cream
    • 1 pinch salt and pepper, to taste
    • 1 pinch ground nutmeg
    • 4 cups croutons

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is just over 1cm thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl.
    2. Steam the pumpkin flesh in a saucepan with 5cm of water over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
    3. In a saucepan over medium heat cook the chicken stock until warm. Puree the pumpkin flesh and gradually stir into the stock. Slowly bring the mixture to a boil.
    4. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.

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    Reviews in English (7)


    Perfect centrepiece for my pumpkin-inspired dinner party. The soup was beyond easy to make, and came out smooth, creamy and delicately flavoured. Everyone loved the pumpkin serving bowl, and it did a great job keeping the soup warm throughout the dinner.  -  19 Jun 2010


    This was an amazing recipe! Extremely simple and tastes wonderful! I made it for my Halloween Party This year (2004) and everyone loved it! I would suggest though, that instead of using Sugar Pumpkin, you should use Cheese Pumpkin...The Flavor is a bit better that way...Sugar Pumpkin is more for baking cookies and cake while cheese pumpkin is more for soups and stews...  -  20 Dec 2004  (Review from Allrecipes USA and Canada)


    This was very easy to make, and turned out nice and creamy. However the taste was very peculiar, and the best part about it was the croutons!  -  27 Oct 2002  (Review from Allrecipes USA and Canada)