How do you make pumpkin bowls for soup ?

To make a pumpkin bowl, use a small sugar pumpkin or pie pumpkin. Cut off the top like a lid, scoop out the seeds and strings, and lightly oil the inside. Roast at 375°F for 30–40 minutes until the flesh is fork-tender but the shell remains sturdy. This method is perfect for serving warm, hearty dishes like pumpkin soup in a pumpkin bowl .

Can you eat the pumpkin bowl ?

Yes, absolutely! Once roasted, the inside of the pumpkin softens and becomes sweet and flavorful. While the outer shell holds shape for serving, the inner flesh is completely edible. Simply scrape the sides as you enjoy your soup for a built-in vegetable bonus.

What spices work best in pumpkin carrot soup ?

Earthy spices like thyme, parsley, black pepper, and Jacmel seasoning work beautifully in carrot and pumpkin soup . For added depth, try smoked paprika, a dash of nutmeg, or even a pinch of cayenne if you like heat. Fresh herbs bring brightness and balance to the natural sweetness of pumpkin and carrots.

How long does pumpkin soup last in the fridge ?

Pumpkin soup keeps well in the fridge for 4 to 5 days in an airtight container. Reheat gently on the stove or in the microwave. If stored properly, it also freezes well for up to 3 months—just omit cream until after reheating for the best texture.

Pumpkin Soup in a Pumpkin Bowl – 5 Irresistible Fall Steps

Description

Creamy, comforting pumpkin soup served inside a roasted pumpkin bowl, packed with fresh veggies, shredded chicken, and seasonal herbs.

Ingredients

Scale

1 lb. shredded chicken breast (boiled and shredded)
1 pumpkin (about 3 lbs), cut into chunks
6 large carrots, peeled and cut
1 small onion, chopped
3 garlic cloves
2 heaping handfuls baby spinach, chopped
6 sprigs fresh parsley
6 sprigs fresh thyme
2 Tbsp. Jacmel seasoning
2 Tbsp. tomato paste
2 Tbsp. olive oil
½ cup heavy cream
Kosher salt and ground black pepper to taste

6 cups water or stock, plus 1–2 cups as needed

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Instructions

Cut and hollow out pumpkin(s) to use as bowls. Brush insides with oil and roast at 375°F for 30–40 minutes.
Sauté onion and garlic in olive oil until golden.
Add pumpkin chunks, carrots, tomato paste, Jacmel seasoning, salt, pepper, and stock. Simmer until vegetables are soft.
Add shredded chicken and chopped spinach. Simmer for 5–7 minutes more.
Use immersion blender to blend soup until smooth. Add more stock if needed.
Stir in heavy cream. Simmer on low for 5 more minutes.
Serve hot soup into roasted pumpkin bowls. Garnish with parsley and roasted seeds.

Notes

Use sugar pumpkins for edible bowls—they’re sweeter and easier to carve.

Roasted pumpkin seeds make a perfect crunchy topping.

This soup stores well—refrigerate up to 5 days or freeze up to 3 months.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Soup and Stew
Method: Stovetop, Roasting
Cuisine: French-inspired, Fall

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 8g
Sodium: 640mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 18g
Cholesterol: 45mg