Soup in a Pumpkin

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“I got this out of the paper some years ago. It came from the book Splendid Soups. I have changed it a little. One thing to remember is a small pumpkin goes a long way. I am looking for other herbs to try, but right now thyme is great. Do remember to scoop out the pumpkin meat when serving. It is kind of a dramatic soup.”
2hrs 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.
  3. Mix broth and cream in a bowl.
  4. Toast bread slices.
  5. Make a layer of toast on the bottom of the pumpkin.
  6. (You have to cut a few up, kind of like a gig saw puzzle.) Sprinkle with thyme and grated cheese.
  7. Then ladle over cheese and bread just enough broth-cream to cover.
  8. Add a little pepper.
  9. Do this again, until the pumpkin is 2/3 full.
  10. (This is going to expand.).
  11. Put the lid back on the pumpkin and place on baking sheet with foil.
  12. Bake for 1hr 45minutes to 2 hours.
  13. The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.
  14. Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.
  15. For Vegetarian use vegetable broth.

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