• Pumpkin & Cheese Soup

    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, about 8 lbs.
    1 stick unsalted butter
    6 cups chicken or vegetable stock
    6 Tbs. 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 half
    1½ - 2 cups Gruyere or Swiss cheese
    12 slices of crusty baguette
    salt to taste 


    • Preheat oven to 325°
    • 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 - rub inside of pumpkin with salt and pepper. Even more optional - rub inside of pumpkin with unsalted butter.
    • Melt stick of butter over moderately low heat until foamy. Add flour, making a roux, and cook 3-5 minutes until light and golden.
    • Slowly add the stock, whisking constantly. Bring to a boil to thicken.
    • Reduce heat. Add cream. Add Pumpkin Pie Spice. Add black pepper and salt, both  to taste. 
    • Slowly add cheese, stirring constantly, letting cheese melt before adding more. 
    • Pour soup into pumpkin. Cover with pumpkin lid and set on baking sheet.
    • Bake at 325° until the pumpkin is tender but still holds its shape. Begin checking after an hour. The pumpkin may take 1½ hours.

    To serve:

    • 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. 

    Prep + Cook Time: About 25 minutes prep, then bakes about 1½ hours

    Feeds: about 6-8 servings


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