Hearty Pumpkin-Potato Soup in Pumpkin Bowls


Soup, Chili & Stew
Hearty Pumpkin-Potato Soup in Pumpkin Bowls

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Pumpkin bowl topped with puff pastry on white plate with spoon

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    Hollowed out sugar pumpkins become the bowl and puff pastry makes quick work as a lid—it's really simple.

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    Servings and Ingredients

    Serves 5
    5 small sugar pumpkins, washed and dried
    Fresh lemon juice, optional
    1 (15 oz)Hy-Vee canned pumpkin
    1 (10.5 oz) can Hy-Vee cream of potato soup
    1 (14.5 oz) can Hy-Vee clear chicken broth
    1 c. Hy-Vee half-and-half
    ½ tsp. pumpkin pie spice
    ½ tsp. Hy-Vee nutmeg
    ½ tsp. Hy-Vee garlic powder
    ½ tsp. Hy-Vee ground black pepper
    ½ (1 sheet) package puff pastry, thawed, for garnish

    Things To Grab

    • Silicon pastry brush
    • Large saucepan
    • Blender
    • Large leaf-shaped cookie cutter
    • Baking sheet
    • Ladle


    1. Cut off the tops of the pumpkins; set aside. Remove seeds and stringy flesh from pumpkins; discard. If needed, cut a thin layer from the bottoms of the pumpkins so they will sit flat.
    2. If desired, brush cut surfaces of pumpkin with lemon juice to prevent browning.
    3. Combine canned pumpkin, cream of potato soup, chicken broth, half-and-half and spices in a large saucepan over medium heat. Bring to a boil.
    4. Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.
    5. Carefully puree soup in a blender. Transfer back to saucepan.
    6. For garnish, unfold puff pastry on lightly floured surface. Using a large leaf-shaped cookie cutter, cut 5 leaves from the puff pastry. Place on an ungreased cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Cool on a wire rack.
    7. Ladle soup into pumpkins. Top with leaf-shaped puff pastry. Serve immediately.

    Nutrition facts


    160 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 20mg
    • Sodium: 790mg
    • Total Carbohydrates: 16g
    • Protein: 4g

    Daily Values

    Vitamin A 260%
    Vitamin C 0%
    Iron 6%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2007.