Pumpkin Soup

When fall comes around, don’t miss a chance to prepare this elegant but simple pumpkin soup recipe, prepared in a real hollowed-out pumpkin. Your guests are sure to enjoy it!

Pumpkin Soup

Serving Size: 4

Pumpkin Soup


  • One 3-pound pumpkin
  • 6 ounces homemade croutons
  • ½ cup Gruyere cheese, or more as needed
  • 1 quart half and half


  1. Wash your pumpkin and cut out a lid on top large enough for a ladle. Be sure the pumpkin has a nice stem, because you will use this as a handle. Remove the stringy fibers and seeds from inside.
  2. To prepare the pumpkin soup recipe, layer the inside of the pumpkin with handfuls of croutons and layers of grated cheese.
  3. Top with half and half, almost to the top. Season with fresh cracked pepper and sea salt. 4. Add a sprig of fresh tarragon (or 1 teaspoon dried tarragon) and place lid on pumpkin.
  4. Bake on a cookie sheet for 1 1/2 hours at 350 F. 6. Remove from the oven and stir the inside with a spoon, scraping bits of pumpkin meat into the pumpkin soup. The mixture should be thick.

Video on CookingSessions.com