Spicy Pumpkin Soup in Pumpkin Bowls

When Foodbuzz accepted my proposal for this past weekend’s dinner, I had only one dish in mind, chiles en nogada. However, I wanted to build a dinner around them that highlighted the variety of Mexican food. That is not an easy task because every region, state and even towns in Mexico have their own and unique cuisine. That’s why for the third course I decided to blend some of my favorite flavors from my old and new homes and this spicy pumpkin soup was born.

The idea of serving the soup in pumpkin bowls came from my friend Fabrice who was telling me how he served soup in pumpkins. So last weekend at the pumpkin show I got a dozen small pumpkins that I could clean and use as bowls. It turned out to be a great way to impress my guests and, as you can see, they are so photogenic, LOL.

I have never cleaned pumpkins before so I learned a couple of things, the most important being that there is no pulp inside them, only seeds and guts, so at the last minute my friend Darrin had to bring canned pumpkin to prepare the soup. I know what you might be thinking, but in my defense, I am not from here. LOL

Pumpkin soup

Spicy pumpkin soup in pumpkin bowls
Makes 12 servings

For this recipe you will need:

  • 12 small pumpkins
  • 1 chicken breast, no bone and no skin on
  • 1 onion, cut in four
  • 4 garlic cloves
  • 1 large carrot, sliced
  • 2 celery stalks, sliced
  • salt and pepper to taste
  • 3 cups pumpkin puree
  • 1-2 chile chipotle adobado
  • 1 TBSP dry oregano
  • 1 TBSP dry parsley
  • Queso fresco (fresh cheese) for garnish


  1. To clean the pumpkins cut the top of the pumpkin horizontally and with a spoon clean the seeds out. Make sure you get all of them out.
  2. Prepare chicken stock by boiling chicken breast, onion, garlic, carrots and celery in a large pot (I used about 1/2 gallon of water) for about 45 minutes or until chicken is thoroughly cooked. Don’t forget to season.
  3. Cut chicken breast in small cubes.
  4. Using a blender mix chicken stock, pumpkin and adobado peppers in batches. Return soup to pot.
  5. Add chicken cubes, oregano, parsley and season if necessary and cook over low heat until it starts to boil. Stir constantly.
  6. Pre-heat oven to 350ºF.
  7. Arrange cleaned pumpkins on 1 or 2 baking sheets and bake for 15 minutes. This step is only to make sure they keep the soup warm.
  8. Serve soup in pumpkins, garnish with fresh cheese and impress your guests!

My friends really loved this soup and the presentation even though I pretty much pulled the recipe out of the air 1 hour before serving it. That’s a secret they don’t need to know, LOL.

¡Buen provecho!

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  • Looks so beautiful & yummy!
    (Boy I wish we were neighbors, I would be over at ALL THE TIME!)

    You’re an awesome cook.

  • Lol, you’re pumpkin story is so funny but it looks like the soup turned out really good in the end

  • Nice job! And don’t worry, I’ve lived here my whole life and still had a surprise from a pumpkin.

  • Very impressive soup, indeed!

  • Serving the soup in the pumpkin bowl will turn some heads, fer sure. It’s a favourite soup and the queso fresco is a nice tart balance.

  • They are so cute – looked great on your table!

  • I cant wait to try it at Thanksgiving.

  • What a great idea. Thanks for sharing such a beautiful recipe.

  • Teehee. I love the disclaimer: “I know what you might be thinking, but in my defense, I am not from here. LOL”


  • Pumpkins are totally photogenic… that was hilarious. I think it’s funny you had to turn to canned pumpkin, but I mean that’s the point if you use the pumpkins to serve the soup in 🙂 Great job dude.

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