Can you use mini pumpkins for cooking?

Absolutely. Mini pumpkins like sugar pumpkins or munchkin pumpkins are not just decorative they're edible, flavorful, and perfect for cooking. Their sweet, dense flesh makes them ideal for roasting and using as serving bowls in dishes like Pumpkin Soup Served in Mini Pumpkins .

Can you make soup with munchkin pumpkins?

Yes, you can. Munchkin pumpkins are small, edible, and naturally sweet. Their size makes them great for individual servings of soup. When roasted, their flesh becomes tender and delicious perfect for blending into or serving with homemade pumpkin soup.

How is pumpkin soup served?

Traditionally, pumpkin soup is served in a bowl with a drizzle of cream or a sprinkle of herbs. But for a more festive touch, it’s now popular to serve it inside roasted mini pumpkins. This not only enhances presentation but also infuses the soup with extra flavor as it sits inside the pumpkin.

Are Halloween pumpkins good for soup?

Not really. Halloween pumpkins (carving pumpkins) are bred for size and appearance, not flavor. Their flesh is watery and bland. For soup, it’s better to use pie pumpkins or smaller varieties like sugar or munchkin pumpkins, which have a richer texture and taste.

Pumpkin Soup Served in Mini Pumpkins: Stunning Fall Recipe

Description

A cozy, festive pumpkin soup served inside roasted mini pumpkins rich in flavor, memories, and perfect for fall gatherings.

Ingredients

6 mini sugar pumpkins or munchkin pumpkins
1 medium onion, chopped
3 garlic cloves, minced
4 cups vegetable or chicken broth
2 cups roasted pumpkin flesh (from the mini pumpkins or additional sugar pumpkin)
1/2 cup heavy cream or coconut milk
2 tbsp olive oil or butter
1/2 tsp ground nutmeg
1/2 tsp dried thyme
Salt and pepper to taste
Optional: crème fraîche, roasted pumpkin seeds, microgreens for garnish

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Instructions

Preheat oven to 375°F (190°C). Wash mini pumpkins, slice off tops, and scoop out seeds.
Place pumpkins on a baking sheet and roast for 25–30 minutes or until fork tender. Set aside.
In a large pot, heat olive oil or butter over medium heat. Add chopped onion and garlic, sauté until fragrant.
Add roasted pumpkin flesh, broth, nutmeg, thyme, salt, and pepper. Simmer for 15–20 minutes.
Use an immersion blender (or transfer to a blender) to puree until smooth.
Stir in cream or coconut milk and adjust seasoning to taste.
Ladle soup into roasted mini pumpkins. Garnish with crème fraîche or roasted seeds if desired. Serve warm.

Notes

Sugar or munchkin pumpkins are best for flavor and presentation. Avoid using Halloween carving pumpkins.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasted + Stovetop
Cuisine: Seasonal Fall