Can I use any type of pumpkin for this recipe?

While sugar pumpkins are the best choice for this dish due to their sweetness and manageable size, you can use other small pumpkins or even winter squash like acorn squash. However, keep in mind that the flavor and texture might vary slightly depending on the pumpkin variety.

Can I make this recipe in advance?

Yes! You can prepare the soup ahead of time and store it in the refrigerator for up to 2 days. When you're ready to serve, simply fill the pumpkins with the pre-made soup, cover with the lids, and bake. You may need to adjust the cooking time slightly if the soup is cold when you start.

Can I freeze this pumpkin soup?

While it's possible to freeze the soup, I recommend freezing just the soup portion, not the entire pumpkin bowl. Once cooled, transfer the soup to an airtight container and freeze for up to 3 months. When you're ready to eat, reheat the soup and fill your freshly roasted pumpkins!

Pumpkin Soup in a Pumpkin Bowl Easy and Delicious Recipe

Name: Pumpkin Soup in a Pumpkin Bowl Easy and Delicious Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Fall
Ingredients: 2 medium sugar pumpkins; 1 large onion, diced; 4 garlic cloves, minced; 2 medium tomatoes, diced; 5 sprigs fresh rosemary; 5 sprigs fresh thyme; 3 large sweet chard leaves, chopped; ¾ cup coconut milk; 2 ½ cups vegetable stock; 1 tablespoon vegan butter; 1 tablespoon olive oil; 2 teaspoons salt; 2 teaspoons black pepper

Description

This Pumpkin Soup served in a pumpkin bowl takes the classic comfort food to the next level, combining earthy pumpkin richness with a savory vegetable soup. A fun and festive dish that’s perfect for fall and the holidays.

Ingredients

Scale

2 medium sugar pumpkins
1 large onion, diced
4 garlic cloves, minced
2 medium tomatoes, diced
5 sprigs fresh rosemary
5 sprigs fresh thyme
3 large sweet chard leaves, chopped
¾ cup coconut milk
2 ½ cups vegetable stock
1 tablespoon vegan butter
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
Cut off the tops of the sugar pumpkins, scoop out seeds, and season the insides with salt and pepper.
Heat olive oil and vegan butter in a large pan. Sauté onion, garlic, tomatoes, and chard stems for 10 minutes until softened.
Add chopped chard, vegetable stock, rosemary, and thyme. Bring to a boil, then simmer.
Stir in coconut milk and remove from heat.
Carefully fill the hollowed pumpkins with the soup, leaving space at the top. Place the pumpkin lids back on top.
Roast the pumpkins for 1 to 1 ½ hours, until tender. Serve with garnishes of choice.

Notes

For a deeper flavor, roast a whole head of garlic and blend it into the soup. You can also add protein like lentils or chickpeas for added heartiness!

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Roasted
Cuisine: Fall, Vegan

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 6g
Cholesterol: 0mg