There are certain recipes I love to keep on hand that are simple, comforting, and guaranteed to impress in the Neville house. This pumpkin bowl butternut squash soup is one of those recipes. It’s hearty, creamy, and filled with all the cozy flavors you crave in autumn. But what truly makes it special is the presentation – serving the soup inside roasted mini pumpkins. It instantly transforms an everyday dish into a showpiece that feels festive and a little magical.
A Stunning Fall Presentation
The beauty of this recipe is that it’s surprisingly easy to pull together. The pumpkins themselves roast until tender and lightly caramelized, making them not only adorable bowls but also deliciously edible. While those bake in the oven, the soup comes together on the stovetop with sautéed onion, a touch of butter, and fresh thyme. Butternut squash forms the base, simmered until soft, then blended into a silky smooth puree with just enough cream to make it luxurious without being heavy.
The flavor is balanced – slightly sweet from the squash and sugar, savory from the thyme and butter, with just the right seasoning of salt and pepper. For a finishing touch, I love adding crisp bacon or toasted sesame seeds. They bring texture and contrast, making every spoonful even more satisfying.
Perfect for October Gatherings
This dish is a perfect fit for October dinners, Halloween gatherings, or any fall evening when you want something comforting but a little different. It looks like something you’d expect at a restaurant, yet it’s easy enough to make at home in under an hour.
So, why use a regular bowl when you can serve your soup in a pumpkin? It’s cozy, it’s festive, and it’s sure to bring smiles around the table. Trust me, this recipe will become a fall favorite in no time.
Pumpkin Bowl Butternut Squash Soup
Equipment
- Sharp knife
Ingredients
For the pumpkins:
- 4 small pumpkins
- 2 teaspoons sugar
- Salt to season
For the soup:
- ½ small white onion diced
- 3 tablespoons salted butter
- 1 medium butternut squash peeled and chopped into 1-inch pieces (about 2 lbs / 900g)
- 3 tablespoons heavy cream 45ml
- 2 sprigs thyme
- 1 teaspoon sugar
- 5 cups water 1.2 liters
- Salt and pepper to season
- Cooked bacon or roasted sesame seeds for topping
Instructions
- First prepare the pumpkins. Preheat the oven to 400ºF / 200ºC degrees.
- Use a paring knife to cut around the stems of the pumpkins to remove a lid size section.
- Scoop out the seeds and fibers then place both the pumpkins and lids onto a baking sheet.
- Sprinkle the inside of each pumpkin with half a teaspoon of sugar and salt.
- Roast until tender which will take between 20–30 minutes.
- In the meantime, melt the butter in a large saucepan over a medium heat. Add the onion, one teaspoon of salt and strip the thyme leaves also into the pan. Cook for around 5–7 minutes until the onion is softened.
- Add the squash and sugar and continue to cook for another 3–4 minutes.
- Add the five cups of water and bring to a boil. Simmer uncovered until the squash is tender – around 20 minutes.
- Transfer to a blender and blend until smooth.
- Return to the pan and stir in the cream and season with salt and pepper.
- Serve in the cooked pumpkins topped with sesame seeds and cooked bacon.
Did you make this recipe?
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