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A spoon scoops pumpkin filling from a baked pumpkin with a golden puff pastry top, resting on parchment paper with printed text.
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Puff Pastry-Topped Pumpkin Soup in Mini Pumpkins

A creamy sage and thyme pumpkin soup baked right inside two mini pumpkins under a puffed, golden puff pastry lid. The soup goes in lukewarm so the pastry puffs before anything bubbles over, and you break through the crust with a spoon at the table!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 254kcal
Author: Kristen Wood

Ingredients

Quick Pumpkin Soup

  • 1 tablespoon butter or extra virgin olive oil
  • ¼ cup finely chopped yellow onion
  • 1 garlic clove minced
  • 1 cup pumpkin puree
  • 1 cup vegetable broth
  • ⅓ cup heavy cream or full-fat coconut milk
  • 1 teaspoon maple syrup
  • ½ teaspoon dried rubbed sage
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

For Assembling

  • 2 small edible pumpkins approximately 4 to 5 inches wide
  • 1 sheet puff pastry thawed but still cold; use regular or gluten-free puff pastry
  • Heavy cream or milk for brushing
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Cut the tops from the pumpkins and scoop out all the seeds and stringy pulp. Do not roast the pumpkins beforehand.
    A small pumpkin with the top cut off sits on a wooden board next to pumpkin seeds, pulp, a knife, and a spoon—perfect for making charming mini pumpkin bowls for serving creamy pumpkin soup.
  • Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes, until softened and beginning to brown. Add the garlic and cook for 30 seconds longer.
    Chopped onions being sautéed in a pan with a wooden spoon, perfect as the aromatic base for a cozy pumpkin soup served in mini pumpkin bowls or crowned with golden puff pastry tops.
  • Stir in the pumpkin puree, vegetable broth, cream, maple syrup, sage, thyme, salt, pepper, nutmeg, and cayenne. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. The soup should be creamy and moderately thick, not watery.
    Orange liquid with piles of ground spices and minced garlic in a white bowl, partially covered by a shadow—perfectly reminiscent of creamy pumpkin soup, ready to be served in charming mini pumpkin bowls or topped with golden puff pastry tops.
  • Remove the soup from the heat and let it cool for approximately 15 minutes. It should be lukewarm rather than steaming hot.
  • Cut two circles of cold puff pastry approximately 1 inch wider than the pumpkin openings. I like to place a bowl upside down on the pastry, then gently cut around it with a paring knife.
    A sheet of pastry dough with two large circles cut out, perfect for creating puff pastry tops, placed on parchment paper.
  • Place the hollow pumpkins on the prepared baking sheet. Spoon the soup into them, filling each only halfway to two-thirds full. Leave at least 1 inch between the soup and the top rim.
    A round pumpkin with the top cut off and filled with a thick pumpkin soup sits on printed brown paper featuring text and food illustrations, making it a delightful example of mini pumpkin bowls.
  • Drape a pastry circle over each pumpkin, then fold the edges upward and around the rim, rustically overlapping and pleating the pastry as you go rather than pressing it flat. Do not pull the pastry tightly because it needs room to puff. Cut a small slit or "X" in the center to release steam.
    Two small pumpkins with cream-colored pastry dough draped over the tops, resembling puff pastry tops, are placed on a vintage-style printed baking sheet—perfect for serving pumpkin soup in charming mini pumpkin bowls.
  • Brush the pastry lightly with cream or milk. Bake for 20 minutes, or until the pastry is fully puffed and turning golden brown.
    A small pumpkin filled with a baked pastry crust sits on a sheet of brown paper with printed bakery-themed text and illustrations, resembling one of those charming mini pumpkin bowls topped with golden puff pastry tops—the perfect vessel for serving warm pumpkin soup.
  • Let the pumpkins rest for 5 minutes. To eat, break through the puff pastry with a spoon. Enjoy!
    A spoon scoops out creamy pumpkin soup from a round mini pumpkin bowl placed on bakery-themed parchment paper.

Video

Notes

  • Use raw pumpkins. Pre-roasting creates the greatest risk of collapse.
  • Use lukewarm soup. Hot soup can bubble before the pastry sets.
  • Leave plenty of headspace. Two-thirds full is enough.
  • Keep the pastry cold and fairly thick. Warm or overstretched pastry can sag.
  • Cut a steam vent. This reduces condensation and pressure beneath the lid.
This is best served right away, while the pastry is still puffed and the soup is hot. If you have leftovers, scoop the soup and pumpkin flesh out of the shell and store it in an airtight container in the fridge for up to 3 days. The pastry lid won't stay crisp once it sits, so store it separately if you want to save it, or just expect it to soften. Reheat the soup on the stove or in the microwave, and warm the pastry separately in the oven or air fryer at 350°F for a few minutes if you want to bring back some crunch.
If vegan or dairy-free, simply use olive oil and coconut milk in the soup.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 18g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1115mg | Potassium: 342mg | Fiber: 4g | Sugar: 9g | Vitamin A: 20133IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
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