Whole Pumpkin Pie Soup

Whole Pumpkin Pie Soup

Creamy and savory pumpkin soup served inside…what else? A whole pumpkin.

In colonial times, when the American home had but one oven (the fireplace), most cooking was done either in a pot or a “pie,” a dish cooked inside a temporary vessel made of dough. The resulting crust was meant for containment rather than consumption and was so hard and flavorless that even the pigs shied from them.

Now, let’s consider the pumpkin. It can be hollowed out, filled with goodness, and parked by the fire to slowly simmer. The gourd is tough enough to hold whatever is in it, yet unlike crusts or “coffins” as they were called, the pumpkin’s inner flesh cooks during the process bringing flavor and nutrients to the party. Thus, pumpkin “pies” were born, and I offer this version to honor that tradition. Is it what most of us think of as a pie? No. Is it delicious? Heck yeah it is. And you can compost the pot when you’re done.

This recipe first appeared in Season 14 of Good Eats.

Whole Pumpkin Pie Soup

  • 1 whole (4-pound) baking pumpkin, rinsed
  • 2 teaspoons vegetable oil
  • 1 tablespoon (14 grams) unsalted butter
  • 1/2 small yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1 small apple, peeled, cored, and diced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 ounces (57 grams) goat cheese
  • 1 teaspoon fresh thyme leaves
  1. Heat oven to 375ºF.
  2. Make a lid from the top of the pumpkin by cutting around the stem at a 45-degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop. Reserve the seeds for another application, like pumpkin seed brittle. Brush the exterior of the pumpkin and lid with oil. Oil a round casserole dish large enough to hold the pumpkin and put the pumpkin inside.
  3. Combine the butter, onion, salt, garlic, apple, broth, and cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
  4. Remove the lid. Carefully stir in the cheese and thyme, and bake for an additional 30 minutes, uncovered. Remove the pumpkin from the oven and use a large metal spoon to gently scrape some of the inner flesh off the walls and into the soup. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately…that’s right, inside the pumpkin.

Hardware: Immersion blender

Yield: 4 to 6 servings

Active time: 15 minutes

Total time: 2 hours 15 minutes


Add yours
  1. 4

    I like this one. It would work for indivdual servings with the smaller european pumpkins that are in season now. They have thinner walls,less sugar and more water. Adjust the recipe and experiment. Dates add a good sugar and texture ( just remember to remove the pits before blending)

  2. 5

    I made two tonight..they came out delicious. I oiled only the outside.
    When the walls broke, I decided that ALL of the pumpkin blended in would be too thick, so I saved some cooked pumpkin for other use, and composted the skins like Alton said to. Really yummy recipe. Amazing blend of flavors.

  3. 9
    Don Diego

    “Please Clarify!”

    Haha. Bossy impatient people. What ever happened to trial and error. Explore what’s new and make it your own.

  4. 10

    Just from the picture, it looks like the pumpkin is oiled on the outside. From Alton’s comments, it is also oiled on the inside. I would like to know how many portions the 4 lb pumpkin makes…it says “Serve immediately…that’s right, inside the pumpkin.”, sounds like a fun dish to eat inside the pumpkin (kinda like a bread bowl), but maybe that would be too much soup per person?

  5. 12

    Made this a week ago. Although it was delicious it was barely enough for me and my family (3 people) because of the size of the pumpkin, and I used a 6 lbs pumpkin instead of the suggested 4 lbs. I figured doubling the ingredients and using a slow cooker instead of cooking inside the pumpkin (so I’m not confined to working inside its small size) would help increase the portions but what would be the best way to incorporate the pumpkin? Roast the pumpkin first and then scoop out the meat to add to the soup with everything else? I’d really like to serve this during Thanksgiving!

  6. 14

    Is there an error in the recipe? #2 says oil the outside of the pumpkin but the end notes reference oiling the interior?
    How many servings does this make?

  7. 15

    Please clarify!
    2. Make a lid from the top of the pumpkin […] Brush the EXTERIOR of the pumpkin and lid with oil.
    Thoroughly oiling the INTERIOR of the gourd is important as it helps to make the walls less water soluble.

    • 16

      I’m thinking the outside is where the protection for water soluble would need to be. But doing both won’t hurt, so that’s what I’ll do 🙂

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