Roasted Pumpkin Soup

Olivia Homecook
by Olivia Homecook
1 Bowl
1 hr

Ever considered not chopping up your pumpkin before sliding it into the oven to roast?

Well, here's a way of doing that! Resembling soup-filled bread bowls, this bowl takes pumpkin and transforms it into a 2-in-1 dish, where the insides are filled with lovely pumpkin soup full of slow-roasted depth, and the outside is sweet, buttery goodness that still retains its pumpkin shape. Oh, and did I mention? You can eat the whole thing!

It's a great way to present pumpkin soup during dinner when you have guests over, or if you just want to have a hearty meal presented interestingly.

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Recipe details
  • 1  Bowl
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 1 medium size of pumpkin about 400-500 grams
  • 1 large carrot, chopped into big pieces
  • 1 medium onion, cut into quarters
  • 4 cloves garlic
  • 2 tsp dried thyme
  • 3 tbsps olive oil
  • Salt and pepper to taste
  • 100 ml fresh cream
  • ½ cup or 125 ml hot chicken or vegetable broth

Preheat your oven to 400°F
Cut the top of the pumpkin and spoon out the seeds.
Place it in a shallow baking dish and season it with olive oil, dried thyme, salt and ground black pepper.
Add onion cut in quarter, chopped carrot and garlic, seasoned with salt, pepper, dried thyme and drizzle with olive oil. Cover in aluminum foil and bake for 30-40 minutes until the pumpkin has cooked through and is tender.
Take it out from the oven let it rest for 5 minutes and spoon out the pumpkin inner meat and add to a blender together with the cooked onion, garlic and carrots. Make sure to leave a solid enough wall so the pumpkin doesn't collapse. Add sugar, broth, cream and blend until it smooth. Season with salt and pepper.
Pour the soup into the pumpkin bowl and drizzle with some cream and serve hot.