Pumpkin and Cheese Soup

March 11, 2022

This is truly the Best Ever Pumpkin and Cheese Soup, especially because it is baked and served right in the pumpkin! I found the original recipe in a Holiday Country Cooking magazine almost 20 years ago. I've modified and updated the ingredients. I make it every year and it's always a hit! ~Vicki


  • 1 medium pumpkin, ~8 lbs
  • 1 stick unsalted butter
  • 6 cups chicken or vegetable stock
  • 6 Tbsp flour
  • ¾ - 1 tsp Stuart's Spices Pumpkin Pie Spice
  • Stuart's Spices Fresh Ground Black Pepper, to taste
  • 2 cups light cream or half and halt
  • 1½ - 2 cups Gruyere or Swiss cheese
  • 12 slices crusty baguette
  • salt to taste


  1. Preheat oven to 325 F
  2. Cut out the top of the pumpkin, creating a lid with stem attached. Scrape all the seeds and stringy material from inside and off the lid. Optional - run inside of pumpkin with salt and pepper or unsalted butter.
  3. Melt stick of butter over moderately low heat until foamy. Add flour, making a roux, and cook 3-5 minutes until light and golden.
  4. Slowly add the stock, whisking constantly. Bring to a boil to thicken.
  5. Reduce heat. Add cream. Add Pumpkin Pie Spice. Add salt and pepper to taste.
  6. Slowly add cheese, stirring constantly, letting cheese melt before adding more.
  7. Pour soup into pumpkin. Cover with pumpkin lid and set on baking sheet.
  8. Bake at 325 F until the pumpkin is tender but still holds its shape. Begin checking after an hour, though it may take 1 1/2 hours.
  9. Bake or toast the bread until golden brown. Place a slice of bread into the soup bowl. Ladle some of the soup over the bread, scraping some pumpkin into each bowl.

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