Go Back
–+ servings
Two bowls of Soup in a Pumpkin next to toasted bread.
Print Recipe
4.97 from 27 votes

Soup in a Pumpkin

This Soup in a Pumpkin is the BEST fall recipe. It makes the house smell amazing as it cooks and the bits of pumpkin in the soup are SO yummy! 
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: Dinner in a Pumpkin, Soup
Servings: 8
Calories: 777kcal
Author: Echo Blickenstaff

Ingredients

  • 1 large pumpkin
  • 1/2 cup butter + 1 Tbsp divided
  • 1 cup white onion diced
  • 1 1/2 cups Italian bread crumbs
  • 1 cup flour
  • 1 Tablespoon celery seed
  • 1 pound Italian sausage cooked and drained
  • 1/2 cup Swiss cheese grated
  • 1 cup cheddar cheese grated
  • 2 quarts chicken stock or broth
  • 1 teaspoon thyme dried
  • 1 teaspoon salt
  • 1/4 cup parsley dried
  • 2 cups kale fresh
  • 1 cup heavy cream

Instructions

  • Cut lid out of pumpkin. As you are cutting around the stem, angle the knife towards the stem so the ring on the inside of the pulp is smaller than the ring on the outside of the pumpkin. This will make it so the lid won't fall in when it is replaced for baking.
    Cutting open the top of a pumpkin with knife for soup.
  • Preheat oven to 400. Remove seeds.
    Scooping out the seeds from a pumpkin for soup.
  • Rub the inside of the lid with 1 Tbsp butter.
    Spreading butter on the top of the cut out pumpkin for Soup.
  • In a skillet, melt 1/2 cup butter and sauté onions in the melted butter until tender.
    Skillet with butter and onion for soup in a Pumpkin.
  • Add bread crumbs, flour, and celery seed. Stir until coated and cook for 3 minutes.
    Skillet with bread mixture for Soup in a Pumpkin.
  • Remove from heat and pour into pumpkin.
    Bread crumb mixture in the bottom of a pumpkin for Soup.
  • Add sausage, grated cheeses, chicken stock, thyme, salt, parsley, and kale.
    Kale, spices, cheeses, broth and sausage added into the Pumpkin for Soup.
  • Put lid on pumpkin and bake on cookie sheet for 1 1/2 hours then carefully remove from oven.
    Pumpkin with cut out top on resting on a baking sheet to bake soup.
  • In a medium saucepan, bring cream to a simmer. Add to contents of pumpkin. Stir well.
    Stirring cream into Soup in a Pumpkin.
  • When serving, scrape sides of pumpkin with the ladle or a spoon so that bits of pumpkin are added to the soup.
    Ladle holding up a scoop of Soup in a Pumpkin.

Video

Notes

Making Ahead and Storing Soup in a Pumpkin 

Make this soup ahead of time and reheat when ready to enjoy! Store this soup in an air tight container in the refrigerator for 3 to 5 days long.
When ready to reheat, warm on medium-low heat to avoid separating the soup.

Nutrition

Calories: 777kcal | Carbohydrates: 52g | Protein: 28g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 143mg | Sodium: 1571mg | Potassium: 1223mg | Fiber: 3g | Sugar: 11g | Vitamin A: 17201IU | Vitamin C: 41mg | Calcium: 327mg | Iron: 5mg