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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice off the top of the large pumpkin and scoop out the seeds. Keep the shell to serve the soup.
Reserve the flesh of the large pumpkin for another recipe.
Peel and cube the orange pumpkin and butternut.
Toss the cubed vegetables with onions, garlic, olive oil, rosemary, salt, and pepper.
Roast the mixture at 190°C (375°F) for 30–35 minutes until tender and lightly golden.
Blend the roasted vegetables with heavy cream and vegetable stock until smooth.
Adjust seasoning with salt and pepper to taste.
Crisp the bacon in a dry pan until golden and crispy.
Toast the pumpkin seeds in a dry pan until fragrant.
Butter and toast the bread until golden.
Pour the hot soup into the pumpkin shell.
Add the toppings of bacon, pumpkin seeds, and toasted bread before serving.
Want to keep this recipe for later? We can email it to you!
You can reuse the flesh of the large pumpkin for another recipe like pumpkin pie or puree.
For a vegetarian version, skip the bacon and add extra toasted pumpkin seeds or croutons.
If the soup is too thick, add more vegetable stock to reach your desired consistency.
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin for convenience, but the flavor of roasted fresh pumpkin is richer and more complex.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze the soup?
Yes, the soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
What can I use instead of heavy cream?
You can substitute heavy cream with coconut milk or a plant-based cream for a dairy-free option.
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Reheat it gently before serving and add the toppings fresh.
