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Pumpkin Soup in Mini Pumpkin Bowls

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins


  • 700 ml vegetable stock
  • 1 kg pumpkin or squash
  • 2 tbsp olive oil
  • 2 onions
  • 150 ml double cream

Mini Pumpkin Soup Bowls

  • 4 mini pumpkins
  • 1 tbsp olive oil
  • pinch salt & pepper


Pumpkin Soup

  • Heat 2 tbsp olive oil in a large sauce pan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
  • Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.
  • Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.

Mini Pumpkin Soup Bowls

  • Cut the lib off the top of the mini pumpkin and scoop out the inside of the bowl.
  • Brush the inside of the pumpkins lightly with olive oil and sprinkle with salt and pepper. 
  • Place the pumpkin bowls on a sheet pan and bake at 180°C for 20 to 30 minutes, or until the inside flesh of the pumpkin bowl is tender when pierced with a fork.
  • Let the pumpkin bowls cool slightly before filling them with soup. Add a splash of cream and roasted seeds for that finishing touch.