Recipes › Ornamental Pumpkin (Squash) › Ornamental Pumpkin Soup Bowls
Ornamental Pumpkin Soup Bowls
Small ornamental pumpkins serve double duty as edible vessels for a rich, creamy soup made from their own flesh. Though often grown for decoration, many ornamental varieties like Baby Boo and Jack-Be-Little are entirely edible. An impressive dinner party presentation that wastes nothing.
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Ingredients
- 4 small ornamental pumpkins, tops cut off and reserved, seeds scooped out — use edible varieties like Jack-Be-Little or Baby BooAny small squash works
- ½ cup heavy creamCoconut cream for dairy-free
- 1 cup vegetable broth
- 1 large shallot, finely minced
- 2 cloves garlic, minced
- 1 tbsp butter
- 4 sprigs fresh thyme
- ¼ tsp ground nutmeg
- 1 tsp salt and black pepper, to taste
- 1 tbsp olive oil
- 4 tbsp crème fraîche, for garnish (optional)
Contains: milk.
Method
- Preheat oven to 375°F. Brush the inside of each pumpkin with olive oil and season with salt. Place tops back on. Set on a baking sheet and roast for 30 to 35 minutes until interior flesh is tender.About 35 min
- Carefully scoop most of the cooked flesh from each pumpkin, leaving a 1/4-inch shell intact to hold the soup. Reserve the scooped flesh.About 5 min
- Melt butter in a small saucepan over medium heat. Cook shallot for 3 minutes, then add garlic and cook 1 minute more.About 4 min
- Add reserved pumpkin flesh, vegetable broth, cream, thyme leaves, and nutmeg. Simmer 5 minutes, then blend until smooth. Season with salt and pepper.About 8 min
- Return pumpkin shells to the oven for 5 minutes to reheat. Ladle soup into each pumpkin bowl. Top with a spoonful of crème fraîche and fresh thyme.About 7 min
Tips
- Always verify your ornamental variety is edible — Jack-Be-Little, Baby Boo, and Munchkin are all good choices
- Roast pumpkins on a foil-lined pan as they may release liquid
- Handle filled pumpkin bowls carefully — they're fragile when hot
Ring the changes
- Add a splash of sherry or white wine to the soup base
- Scatter crispy sage leaves and toasted pumpkin seeds on top for texture
Keeping it
Serve immediately. Leftover soup (without the pumpkin bowl) keeps refrigerated for 3 days.
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