When you serve pumpkin soup inside a hollowed pumpkin, you know it's going to steal the show. Hokkaido pumpkins are roasted, hollowed out, then filled with a creamy soup made from vegetables and roasted pumpkin. Serve with a drizzle of balsamic vinegar and sautéed shallots.

Creamy Pumpkin Soup in a Pumpkin [Vegan, Gluten-Free]





For the Soup:

  • 4 small Hokkaido pumpkins
  • 4 garlic cloves
  • Thyme, to taste
  • Oil, as needed
  • Salt and pepper, to taste
  • Hot pepper flakes, to taste

For the Vegetable Broth:

  • 4 carrots
  • 2 parsley
  • Leek, white part
  • 1/2 a medium-sized celery stalk
  • Salt and pepper, to taste
  • 4 1/4 cups water
  • Balsamic vinegar, for serving


  1. Preheat oven to 390°F. Slice off the upper part of the pumpkin and hollow out the center. To the center of each pumpkin, add fresh thyme, 1 minced garlic clove, salt, pepper, and oil.
  2. Place on a lined baking sheet and bake for 20 minutes. Remove the pumpkins from the oven and carefully scoop out the flesh.
  3. Combine all ingredients for the broth in a pot, including the pumpkin flesh. Season with hot pepper flakes to taste and bring to a boil. Let cook until the vegetables are tender, then allow to cool slightly before transferring to a blender and puréeing. Use a sieve to get rid of any remaining chunks, if desired.
  4. Serve the soup in a pumpkin, drizzle with balsamic vinegar, and serve.

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