Whole Roasted Pumpkin Soup

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I’m sure you’ve had pumpkin soup before, but have you ever had pumpkin soup baked in a WHOLE pumpkin before?! This insanely easy, flavorful, and impressive dish is going to blow you away! Throw all of the delicious Fall ingredients in the pumpkin and bake until perfection- yum!


1 3-4 pound pie pumpkin (sugar or cheese could work too!)

4 oz mild sausage

2 tablespoons butter

1/2 leek, sliced

2 cloves garlic, minced

1 teaspoon chopped fresh rosemary

3 sage leaves, chopped

Olive oil



1/2 can cannelini beans, rinsed and drained

2 tablespoons freshly grated Parmesan

1 1/2 cups chicken stock



Preheat your oven to 400 degrees F

With a sharp knife carefully cut off the top, making sure to cut at an angle- just like you would cut a pumpkin for Halloween! Scoop out the seeds and set on a foil lined sheet tray

Heat up a saute pan over medium high heat and add in the sausage. Cook the sausage, breaking it up into pieces, until cooked 

Add in the butter and sliced leeks with a pinch of salt and pepper. Cook until the leeks are wilted, about 3-4 minutes

To the pan add in the minced garlic, chopped rosemary, and chopped sage. Cook until fragrant and turn off the heat

Drizzle the inside of the pumpkin with olive oil and sprinkle with salt and pepper

Add in the sausage mixture to the pumpkin as well as the cannelini beans, Parmesan, and chicken stock. Make sure you only fill the pumpkin about 3/4 full!

Put the top back on the pumpkin and put into the preheated oven. Bake for 1 hour

Make sure when serving you scoop out the delicious flesh with it! SO good and SO easy!