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Pumpkin Soup in Mini Pumpkin Bowls

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This cozy fall dinner recipe features creamy, spiced pumpkin soup served in adorable roasted mini pumpkin bowls. The edible bowls add a sweet, caramelized flavor and make for a show-stopping presentation perfect for family dinners or festive gatherings.

Ingredients

Scale
  • 6–8 mini pumpkins (about 1 lb each, sugar or pie pumpkins preferred)
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated (or 1 tsp ground ginger)
  • 2 cups pumpkin puree (homemade or canned, not pie filling)
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 cup full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper (plus more to taste)
  • Pepitas (pumpkin seeds), toasted, for garnish
  • Optional toppings: swirl of coconut cream, smoked paprika, chopped chives, crumbled goat cheese

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry mini pumpkins. Slice off tops (about 1 inch down) and set aside. Scoop out seeds and stringy bits.
  2. Brush insides and cut edges of pumpkins with 1 tbsp olive oil. Sprinkle with salt and pepper.
  3. Place pumpkins and lids, cut side up, on a parchment-lined baking sheet. Roast for 30-40 minutes, until flesh is fork-tender and edges caramelize. Remove lids after 20 minutes if browning too quickly.
  4. While pumpkins roast, heat remaining 1 tbsp olive oil in a large soup pot over medium heat. Add onion and carrot; sauté 5-7 minutes until softened.
  5. Stir in garlic and ginger; cook 1 minute more.
  6. Add pumpkin puree, cinnamon, nutmeg, salt, and pepper. Stir well.
  7. Pour in vegetable broth and bring to a simmer. Simmer uncovered for 10-15 minutes, stirring occasionally.
  8. Remove from heat. Use an immersion blender (or countertop blender in batches) to puree soup until smooth.
  9. Stir in coconut milk and maple syrup. Taste and adjust seasoning as needed.
  10. Once pumpkin bowls are cool enough to handle, gently scrape some roasted flesh from sides and bottom (leave about 1/4 inch for structure). Add scooped flesh to soup and blend again.
  11. Ladle hot soup into each mini pumpkin bowl. Top with toasted pepitas, coconut cream, and desired toppings.
  12. Serve immediately with pumpkin lids on the side or on top for presentation.

Notes

Roast pumpkins until just tender to avoid collapsing. For extra flavor, blend some of the roasted pumpkin flesh into the soup. Adjust soup thickness with more broth or coconut milk as needed. Soup and pumpkin bowls can be made ahead and stored separately. Garnish with pepitas, chives, or a swirl of coconut cream for a festive touch.

Nutrition

Keywords: pumpkin soup, mini pumpkin bowls, fall dinner, cozy soup, vegan pumpkin soup, gluten-free, Thanksgiving starter, autumn recipes

Find it online: https://chrisfeasts.com/pumpkin-soup-in-mini-pumpkin-bowls-easy-cozy-fall-dinner-recipe/