Best 10 Pumpkin Soup Served In The Shell Recipes

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Pumpkin soup is a classic fall dish that is both comforting and delicious. Served in the shell, it makes for a beautiful and festive presentation. With its vibrant orange color and creamy texture, pumpkin soup is sure to impress your guests. Whether you're looking for a simple soup to warm you up on a cold night or a more elaborate dish for a special occasion, there's a pumpkin soup recipe out there that's perfect for you.

Here are our top 10 tried and tested recipes!

PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)



Pumpkin Soup Served in a Pumpkin (Potage au Potiron) image

There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I've improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn't do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends' house. I always say I'm not cooking, and I end up cooking. This is what I make.

Provided by André Soltner

Categories     dinner, lunch, soups and stews, main course, side dish

Time 1h40m

Yield 6 to 8 servings (about 2 quarts)

Number Of Ingredients 11

1 pumpkin, 8 to 10 inches in diameter
8 tablespoons (1 stick) unsalted butter
1 medium onion, sliced
2/3 cup dry white wine
2 small white turnips, peeled and sliced
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
5 cups chicken stock (or water), or as needed
1 10-inch French-style baguette or 2 small rolls, crusts removed, thinly sliced
1/2 cup heavy cream
Salt and ground white pepper

Steps:

  • Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
  • In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
  • Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
  • Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
  • Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
  • Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 10 grams, TransFat 0 grams

PUMPKIN SOUP (SERVED IN THE SHELL)



Pumpkin Soup (Served in the Shell) image

Great autumm recipe, served in the pumpkin shell. Perfect for Halloween or Thanksgiving or a special party. It can be prepared, to a point, one day ahead, then finished the next day. I'm guessing on the prep time, so don't scold me if its wrong. lol.

Provided by Imagenie

Categories     Pork

Time 1h45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 10

6 lbs pumpkin, perferably a sugar pumpkin
3 tablespoons unsalted butter
1 onion, sliced thin
2 carrots, grated course
2 cups chicken broth
3 cups water, plus if desired, add water for thinning soup
1 bay leaf
1/2 cup heavy cream
6 ounces kielbasa
1/3 cup fresh parsley, minced

Steps:

  • Slice off stem of pumpkin, 2-1/2 inches from the top, reserve, scrape out the seeds and membranes.
  • Brush the inside with 1-1/2 tablespoons of melted butter.
  • Top pumpkin with stem and bake in a shallow pan at 375 degree oven for 1-1/4 hours or until plup is tender. Let cool in pan.
  • In a large heavy saucepan, cook onion in butter until soft. Add carrots, broth, 3 cups water andd bay leaf and simmer until carrots are tender. Discard bay leaf.
  • Discard any liquid in the pumpkin and scoup out pulp leaving 1/4 inch thick shell.
  • In a blender, puree pulp with carrot mixture in batches.
  • Transfer the puree to a kettle and stir in cream and salt and pepper to taste.
  • (You can prepare, to this point, 1 day ahead if desired, and chill in a baking dish.).
  • Slice part of the sausage into 8 thin rounds. then slice the rest, quartered lengthwise and then sliced thin. In a heavy skillet, cook the sausage over moderate heat, stirring until light brown and drain on paper towel.
  • Reserve the 8 sausage rounds, stir the other sausage pieces into the soup and stir soup over moderate heat, (thin with water if needed), until hot.
  • Heat the shell, if needed, in 375 degree oven until warm and ladle soup into shell.
  • Garnish with parsley and sausage rounds.
  • Serve with breadsticks, or your favorite crusty bread.

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS



Pumpkin Soup Served in Individual Roasted Pumpkins image

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 6 servings

Number Of Ingredients 16

6 small (6 to 7 inches in diameter) unblemished pumpkins
1 medium pumpkin (10 to 11 inches in diameter)
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cloves
2 1/2 teaspoons salt
3/4 teaspoon freshlyground black pepper
2 tablespoons butter
1 tablespoon olive oil
2 large onions, chopped
4 cloves garlic, minced or pureed
1 Yukon Gold potato, peeled and diced
6 cups chicken or vegetable stock
1/2 cup cream, creme fraiche or sour cream

Steps:

  • Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
  • In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
  • While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
  • Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.

SQUASH SOUP IN PUMPKIN BOWLS



Squash Soup in Pumpkin Bowls image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 17

4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
2 teaspoons sugar
Kosher salt
3 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt
2 sprigs thyme
1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
3 tablespoons heavy cream (optional)
Freshly ground pepper
Pepitas (hulled green pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried onions
Fried sage or parsley leaves

Steps:

  • Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
  • Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
  • Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 7

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Steps:

  • Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
  • Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

PUMPKIN SOUP



Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

PUMPKIN STEW



Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Steps:

  • In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

CREAMY PUMPKIN SOUP



Creamy Pumpkin Soup image

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Provided by Lidey Heuck

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
2 tablespoons unsalted butter
12 fresh sage leaves

Steps:

  • In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
  • Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
  • Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
  • Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
  • To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
  • To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

PUMPKIN SOUP



Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

  • In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

MARTHA STEWART'S PUMPKIN SOUP IN A PUMPKIN



Martha Stewart's Pumpkin Soup in a Pumpkin image

Make and share this Martha Stewart's Pumpkin Soup in a Pumpkin recipe from Food.com.

Provided by Lennie

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups chicken stock
2 -3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium sugar pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh flat-leaf parsley

Steps:

  • In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
  • Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
  • Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
  • Preheat oven to 350F degrees.
  • Cut the top off the sugar pumpkin and remove the seeds.
  • Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
  • Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
  • Repeat with remaining pumpkin mixture.
  • Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
  • Stir warm cream and reserved pumpkin into soup.
  • Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
  • Serve hot.

Tips:

  • Choose the right pumpkin: For the best flavor, choose a sugar pumpkin, also known as a pie pumpkin. These pumpkins are small and have a sweet, dense flesh.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to scoop out the flesh.
  • Use a variety of spices: Pumpkin soup is a great opportunity to experiment with different spices. Some popular choices include cinnamon, nutmeg, ginger, and allspice.
  • Don't overcrowd the pot: When cooking the soup, don't overcrowd the pot. This will prevent the soup from cooking evenly.
  • Simmer the soup: Simmer the soup for at least 30 minutes, or until the vegetables are tender.
  • Season to taste: Season the soup to taste with salt and pepper. You can also add a squeeze of lemon juice or a dollop of sour cream.
  • Serve the soup in the pumpkin shell: For a festive presentation, serve the soup in the roasted pumpkin shell.

Conclusion:

Pumpkin soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover pumpkin and it's also a healthy and affordable meal. With so many different variations to choose from, there's sure to be a pumpkin soup recipe that everyone will love.

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