Savory Pumpkin Soup

of 01

Savory Pumpkin Soup Recipe for Samhain

Pumpkin Soup
Serve some pumpkin soup right inside the pumpkin!. Image by Tim Buckner/E+/Getty Images

Samhain rolls around in the middle of autumn and it’s my favorite time of year. I love that the leaves are changing colors where I live, the nights are cool and crisp, I can dig out my boots and sweaters, and it’s not cold enough that I have to wear a jacket or mittens. One of the other things I love about the Samhain season? Pumpkins. They’re everywhere. There’s pumpkin-flavored everything, from coffees to candies to cheesecakes, and it’s all amazing.

Pumpkin soup is a favorite around here, and one of the things that makes this recipe awesome is that in addition to the sheer deliciousness of pumpkins, know what else they’re great for? It’s nature’s soup tureen! I kid you not. You can serve this soup right inside the pumpkin that you used to make it with, and it looks seasonal and cool and adorable all at once.

Sure, you could use canned pumpkin, and if you want to that’s fine (don’t buy the cans of pie filling, just use regular canned pumpkin), but it’s so much better if you use the real thing. It’s a little more work, but trust me, the results are spectacular in the long run. Grab a pumpkin, and let’s get started!


  • 1 pumpkin (I like to use one that’s about four pounds)
  • Olive oil
  • Salt and pepper to taste
  • 2 Tbs butter
  • 1 medium onion, chopped
  • 3 Cups vegetable broth
  • 1 Cup heavy cream
  • Garlic
  • Curry powder


The first thing you’ll want to do is roast the pumpkin. I like to use a four to five pound pumpkin for this, but go with whatever size you prefer. A four pound pumpkin will give me about four cups of meat to use – and be warned, the really huge pumpkins that you make Jack O Lanterns with tend to be very stringy and don’t have as sweet of a flavor.

Now, there are a lot of recipes for pumpkin soup that call for you to cut the pumpkin in half and then roast it – you can do this, if you’re serving your soup in bowls. But if you want to serve the soup inside the pumpkin, don’t bake it. If you do, you’ll end up with a soft and squishy floppy pumpkin that’s of no use to anyone. So here’s what you can do instead. Cut off the top quarter of the pumpkin, which will include the stem, and scoop out the insides, leaving about an inch thickness along the walls. Set the seeds aside to make Roasted Pumpkin Seeds, and place the meat into a roasting pan. You can discard the stringy bits, although a lot of people like to use them in other recipes. Keep that pumpkin shell! You’re going to need it!

Drizzle the meat with olive oil, sprinkle it with salt and pepper, and then roast it around 425 for about half an hour. Once your meat is done roasting, run it through your blender or food processor to puree it.

While your pumpkin meat is roasting merrily away in your oven, start making the rest of your soup. Melt the butter in the bottom of a large pot, and add the onions. Saute them just until they’re translucent and soft, and then add the broth, heavy cream, and garlic to taste (I love garlic, but use as much or as little as you want). Simmer on low heat for 30-45 minutes.

By this time, your pumpkin should be done, and you’ll have pureed it. Add the pureed pumpkin into your soup pot, and stir constantly – don’t bring it to a boil, just let it get hot all the way through. If you have an immersion blender, now’s a good time to use it to get any lumps out that you missed before. About fifteen minutes before serving, add your curry powder. There’s no hard and fast rule on how much to use, but for each cup of pumpkin puree I end up with, I use a tablespoon of curry – but I really like curry. Obviously, use your best judgment here. Finally, add salt and pepper to season it to taste. Remove the soup from heat, and allow it to cool for just a few minutes.

Remember that hollowed out pumpkin shell I told you to keep? Here’s where you can get creative and really impress your friends. Pour the soup – or ladle it, if you’re messy like I am – into the pumpkin for serving! Did you save the top part after you cut it off? Now you've got a lid! Another option? Use smaller pumpkins so everyone gets their own to eat from. It looks pretty and seasonal, and as long as your pumpkin doesn’t have any holes in it, it will hold the soup just fine as you serve your meal. Hand everyone a bowl and a spoon, and dig in to enjoy!

Try some more delicious Samhain recipes!

Ghost Poop Dessert

Got a Samhain celebration coming up and you need something spooky for dessert? Wondering what to do with all that extra Halloween candy? Whip up a batch of Ghost Poop!

Day of the Dead Sugar Skulls

In Mexico, the Day of the Dead is celebrated around the same time that Pagans observe Samhain. One tradition that's always popular is to make sugar skulls. Here's how to make your own sugar skulls and decorate them for your Samhain celebration.

Soul Cakes

Soul cakes were traditionally given out on Samhain to anyone who came tapping at the door. This was one of the origins of today's Halloween trick-or-treating. Make your own soul cakes for your Samhain rituals, using one of our four easy recipes.

Butternut Squash Casserole

This butternut squash casserole includes apples, nuts, and golden raisins. It's warm and comforting, and perfect for an end-of-the-harvest Samhain feast!

mla apa chicago
Your Citation
Wigington, Patti. "Savory Pumpkin Soup." ThoughtCo, Aug. 28, 2016, Wigington, Patti. (2016, August 28). Savory Pumpkin Soup. Retrieved from Wigington, Patti. "Savory Pumpkin Soup." ThoughtCo. (accessed December 13, 2017).