Whole Pumpkin Pie Soup Recipe

Name: Whole Pumpkin Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole baking pumpkin, approximately 4 pounds, rinsed; 2 teaspoons vegetable oil; 1 tablespoon unsalted butter; 1/2 small yellow onion, diced; 1 teaspoon kosher salt; 1 clove garlic, minced; 1 small apple, peeled, cored, and diced; 1 cup low-sodium chicken broth; 1/2 cup heavy cream; 2 ounces goat cheese; 1 teaspoon fresh thyme leaves

Servings: persons

1 whole baking pumpkin, approximately 4 pounds, rinsed
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1/2 small yellow onion, diced
1 teaspoon kosher salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 ounces goat cheese
1 teaspoon fresh thyme leaves

1
Heat the oven to 375 degrees F.
2
Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle.
3
Make sure the opening is large enough to work within.
4
Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears.
5
Reserve the seeds for another use.
6
Brush the exterior of the pumpkin and the lid with vegetable oil.
7
Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
8
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin.
9
Replace the lid of the pumpkin to cover.
10
Bake for 1 1/2 hours.
11
Remove the lid.
12
Add the goat cheese and thyme and bake an additional 30 minutes, uncovered.
13
Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture.
14
Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin.
15
Serve immediately.

319

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 1 whole baking pumpkin, approximately 4 pounds, rinsed, 2 teaspoons vegetable oil, 1 tablespoon unsalted butter, 1/2 small yellow onion, diced, and more.

Yes, Whole Pumpkin Pie 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!

Whole Pumpkin Pie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions