White Pumpkin Soup Recipe

Name: White Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large white pumpkin or orange pumpkin (5 to 6 pounds); 1 small orange pumpkin; 2 1/2 quarts Chicken Stock; 1 whole chicken breast; 1/2 pound fresh speckled butter beans, fava beans, or lima beans, shelled; 6 fresh cornichons, halved, or 1 small Kirby cucumber, cut into 2-inch julienne; 8 ears baby sweet corn, husked; 1 medium-size hot red frying pepper-stemmed, seeded, deveined, and cut into julienne; 1 small yellow bell pepper-stemmed, seeded, deveined, and cut into julienne; 1 ripe yellow tomato-peeled, seeded, and coarsely chopped with juices reserved; 1 ripe red tomato-peeled, seeded, and coarsely chopped with juices reserved; 3 scallions, including some of the green, cut into 2-inch julienne; 1 medium-firm ripe peach, peeled and cut into eighths; 3 Seckle pears, thinly sliced; 3 fresh figs, cut into 1/4 inch slices; Salt and freshly milled black pepper

Servings: persons

1 large white pumpkin or orange pumpkin (5 to 6 pounds)
1 small orange pumpkin
2 1/2 quarts Chicken Stock
1 whole chicken breast
1/2 pound fresh speckled butter beans, fava beans, or lima beans, shelled
6 fresh cornichons, halved, or 1 small Kirby cucumber, cut into 2-inch julienne
8 ears baby sweet corn, husked
1 medium-size hot red frying pepper-stemmed, seeded, deveined, and cut into julienne
1 small yellow bell pepper-stemmed, seeded, deveined, and cut into julienne
1 ripe yellow tomato-peeled, seeded, and coarsely chopped with juices reserved
1 ripe red tomato-peeled, seeded, and coarsely chopped with juices reserved
3 scallions, including some of the green, cut into 2-inch julienne
1 medium-firm ripe peach, peeled and cut into eighths
3 Seckle pears, thinly sliced
3 fresh figs, cut into 1/4 inch slices
Salt and freshly milled black pepper

1
The tureen: Cut a round lid in the top of the large pumpkin.
2
The stem will serve as the handle.
3
Scoop out the seeds and loose fiber.
4
Return the lid and set aside.
5
The soup: Seed the smaller pumpkin and dice the flesh into 1/2-inch cubes.
6
Measure out 1 cup of flesh and reserve the remainder for another use.
7
Remove the outer skin; reserve.
8
In a large kettle, bring 1 quart of the chicken stock to a boil over high heat.
9
Reduce the heat, add the chicken breast and simmer until cooked through.
10
Removed with a slotted spoon and set aside to cool.
11
When cool enough to handle, discard the skin and bones and shred the meat.
12
Skim off any foam from the top of the stock.
13
Bring the stock back to a mild boil and cook the butter beans until almost tender.
14
Remove the beans with a slotted spoon and reserve.
15
Bring the stock back to a mild boil and cook the butter beans until almost tender.
16
Remove with a slotted spoon and reserve.
17
Pour the remaining 1/2 quart chicken stock into a large pot.
18
Strain the poaching stock through a fine mesh sieve into the large pot of stock.
19
Bring the stock to a light boil and add the cornichons, baby corn, peppers, and tomatoes.
20
Simmer for 10 minutes.
21
Add the scallions, the reserved beans, pumpkin, fruits, and shredded chicken and simmer for 8 to 10 minutes.
22
Check for seasonings and add salt and pepper to taste.
23
Pour the soup into the pumpkin tureen and serve.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large white pumpkin or orange pumpkin (5 to 6 pounds), 1 small orange pumpkin, 2 1/2 quarts Chicken Stock, 1 whole chicken breast, and more.

Yes, White Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions