As the cooler weather rolls in, there's nothing quite like the warmth of a homemade soup. This pumpkin soup recipe is as simple as it is impressive. The best part? It’s served right in its own shell! Whether you’re whipping up something quick for dinner or want to wow guests, this easy and rustic dish will hit the spot.
What You’ll Need (per person):
- 1 small pumpkin (perfect for individual servings)
- A handful of grated cheese (vintage cheddar works beautifully!)
- Milk (enough to fill the pumpkin)
- Salt, pepper, and nutmeg to taste
- Pesto (for topping)
- Pumpkin seeds (just take them directly from your pumpkin!)
How to Make It:
- Preheat your oven to 200°C (180°C fan).
- Start by preparing your pumpkin. Cut off the top, angling the knife slightly toward the centre so that the inside ring is smaller than the outer ring. This trick keeps the lid snug and secure while baking. I always like to also cut a notch on one side so the lid always goes on easily!
- Scoop out the seeds. Don’t toss them! Spread the seeds on a baking tray, drizzle with oil, and season with salt. Roast them alongside the pumpkin for 12-15 minutes, tossing every 5 minutes until golden and crispy.
- Fill the hollowed pumpkin with your grated cheese, milk, salt, pepper, and a dash of nutmeg.
- Pop the lid back on and place the pumpkin in the oven. Bake until the flesh is soft, which you can test by poking a knife through the lid. This should take about 45-60 minutes, depending on the size of your pumpkin.
- Once it's ready, carefully remove the pumpkin from the oven. Using a spoon, scrape the soft sides of the pumpkin into the soup mixture. This adds flavour and texture directly from the pumpkin itself.
- Top your soup with a spoonful of pesto and your freshly roasted pumpkin seeds for extra crunch.
A Few Tips:
- This recipe is highly flexible: You can swap out the cheese for something creamier; you can make it vegan with nut milk (I prefer coconut!) and vegan cheese; You can sauté some garlic and onions in a plan and add them to the mixture; you can half the milk with stock; you can have fun with herbs like adding some rosemary or thyme; you can even add chopped uncooked sausages to the mix!
- If you're serving this to guests, each person can have their own mini pumpkin—it makes for a beautiful presentation!
Enjoy the coziness of fall with this charming, rich pumpkin soup. Perfect for warming up after a chilly day, and as easer than pie to make!
