I made that viral soup in a pumpkin recipe this week and it was a lovely fall treat for my family. I merged a few recipes together from this, to this to this recipe, and I made it a little less fatty because señora cholesterol lol (less butter, less cream cheese and oat milk instead of milk).
I also have been learning about tablescapes from a these beautiful books: Gathering – Setting the Natural Table, and Al Fresco, Inspired Ideas for Outdoor Living. It really makes a difference and is a great new hobby if you’re looking for something beautiful to learn.
Nothing better than creating a slow routine of setting up a nice table and surprising your family with a beautiful dinner display, just like the señoras of the past did. They’ll love it!
Try it yourself and let us know how it went in the comments. Did you try anything new?
Ingredients
1 medium pumpkin (about 3–4 lb), cleaned and hollowed
Olive oil, salt, and pepper
1 lb ground chicken (or more, I wish I had added more to mine)
½ tsp red pepper flakes or any chili
1/2 onion, chopped
5–6 garlic cloves, minced
6 small potatoes
8 cups broth (chicken, vegetable, or bone broth)
lots of seasoning
2 cups oat milk
Some cream cheese (plus a little extra to smear inside the pumpkin)
3 Tbsp flour
2 Tbsp butter
½ tsp sea salt
2–3 cups chopped greens (spinach, chard, or collards)
Instructions
1. Prep the pumpkin.
Preheat your oven to 350°F (175°C). Cut off the top of the pumpkin and scoop out all the seeds and stringy bits. Rub the inside with a touch of olive oil and a sprinkle of salt and pepper. For a rich flavor, spread a thin layer of cream cheese inside the cavity and on the lid. Place both on a baking sheet and roast for about 1 hour, until the pumpkin feels tender when pierced with a knife but still holds its shape.
2. Cook the base.
While the pumpkin roasts, heat a large pot over medium heat and brown the chicken, breaking it apart as it cooks. Add the herbs, seasoning, onion, and garlic, and continue sautéing until fragrant and the onions turn translucent.
3. Add the vegetables.
Stir in the diced potatoes, Italian seasoning, and broth. Bring everything to a gentle boil, then lower the heat and let it simmer until the potatoes are soft — about 15 minutes.
4. Make the creamy sauce.
In a small blender, combine oat milk, cream cheese, flour, and salt until smooth. Melt the butter in a saucepan, pour in the blended mixture, and cook over medium-low heat, whisking until thick and velvety. This will take some time.
5. Bring it together.
Pour the cream sauce into the soup pot and stir to combine. Add the chopped greens and simmer just until they wilt. Taste and adjust seasoning.
6. Serve in the pumpkin.
Carefully transfer the roasted pumpkin to a platter or shallow dish. Ladle the hot soup into the pumpkin and replace the lid slightly askew for serving. As you serve each bowl, scrape a little bit of the roasted pumpkin flesh into the soup — that’s where all the cozy, earthy flavor lives.
Tips
You can swap sausage for ground turkey or beans for a lighter version.
Add nutmeg or thyme for a fall-forward flavor.
The roasted pumpkin doubles as a centerpiece — it’s rustic, warm, and perfect for a dinner gathering.