Foodie Friday Recipe: Cinderella Pumpkin Soup

Looking for an easy, impressive, and delicious recipe for your holiday table? This amazingly simple “Cinderella” pumpkin soup fits the bill!

This month, in honor of the season, we’re sharing some tasty pumpkin recipes. This week’s recipe is a super simple and easy soup that’s made in the oven, inside of a whole pumpkin. This makes a beautiful presentation for a holiday dinner, and you will be sure to wow your guests!

Don’t let this soup’s simplicity fool you – this is a rich and indulgent recipe that requires minimal effort, and provides a warm and satisfying meal. Whether you serve this for Thanksgiving, another holiday party, or just a quiet evening at home, its simplicity and deliciousness will make an impression on both the cook and the diners.

Tip: You can vary the size of the pumpkin depending on your needs. For cute and fun side servings, use mini-pumpkins or “Jack-Be-Littles,” and adjust the other ingredients and cooking time to suit!

Cinderella Pumpkin Soup


1-whole Cinderella pumpkin (or other squash that will fit in the oven, approximately 5 pounds)
2 quarts whole milk, a milk/cream mix, or vegetable substitute (try cashew, almond or coconut)
15 large sage leaves
3 large cloves of garlic, chopped
2 teaspoons salt (more to taste)
Freshly ground pepper to taste
1 cup (more or less to taste) Gruyere cheese, shredded or cubed


1. Move the rack to the bottom of the oven to make room and preheat to 375°F.
2. Cut a lid out of the top of the pumpkin making the hole large enough to form a tureen out of it. Scoop out the insides.
Pro tip: To make gutting the pumpkin super easy, put a hand beater blade in the chuck of a portable drill and run it carefully inside the pumpkin to loosen the strings and seed.
3. Rub the inside of the cleaned fruit with sea salt, and set it in a baking dish that’s large enough to contain the whole pumpkin. Remember, if the skin gets pierced in the process, the dish will need to accommodate all the ingredients!
4. Heat the milk with the sage, garlic, salt and pepper.
5. Pour the mixture into the pumpkin, cover the hole with aluminum foil to help support the lid, and fit the lid back in place.
6. ………………………………………………………………….

Get the Full Recipe at


Image Source: Territorial Seed Company



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