This delicious roasted pumpkin soup is served in a whole pumpkin and filled with delicious creamy contents.

Roasted pumpkin soup with parmesan
Autumn soup

Roasted pumpkin soup with parmesan and thyme

I initially saw this recipe on the BBC Good Food site and fell in love with the looks most of all. In addition I had a fairly small pumpkin ready to be used, so I jumped at the change to make this delicious roasted pumpkin soup.

Apart from the convenience to serve your soup in a ready made container, it also looks pretty awesome which makes it the perfect soup to prepare for the holidays. It’s very cheesy and totally decadent.

Few things

A few things to keep in mind when you’re ready to make this roasted pumpkin soup with parmesan. As you might have guessed, the total amount of time varies greatly on the size of your pumpkin. I would go for a specimen that is not too big or it will take forever to cook through.

initially the recipe called for adding the creamy mixture into the pumpkin right from the start. And while that works I prefer to first roast the pumpkin for about half an hour to get the process started.

roasted pumpkin soup with parmesan

Roasting the pumpkin

So your first step is to roast the pumpkin. Slice a lid of the top of the pumpkin. Remove the seeds and scrape the insides so it’s smooth. It’s a good idea to rub the inside of the pumpkin with a bit of olive oil and sprinkle with some salt and pepper. Now place the pumpkin on a baking tray. If it’s not flat or not straight cut a small slice of the bottom of the pumpkin to make sure it stands up straight. Remember there will be liquid added later so it’s good if it can stand.

Now roast the pumpkin for about half an hour on 180˚C (350˚F). After that, take it out of the oven and turn the temperature down to 150˚C (300˚F).

Place a small saucepan on medium heat with a little bit of olive oil. Add the garlic and very briefly fry but don’t let it brown. Now add the cream, milk and the thyme and add a generous amount of seasoning too. When the mix is hot pour it into your pumpkin and add 50 gr of the parmesan.

Roasted pumpkin soup

Adding back into the oven

Now add the lid on top of the pumpkin and place the baking tray carefully back into the oven. Make sure not to spill any liquid. Now leave to roast for another hour or so on the lower temperature. Or until the pumpkin is cooked through. Best to test this with a fork or knife on the inside of the pumpkin. Make sure it goes into the flesh easily.

If that is the case; remove the lid and sprinkle additional parmesan on top of the soup as well as a generous amount of black pepper. Leave to roast for another 15 minutes or so or until the top start to gently brown.

Take out, sprinkle some thyme over the top and serve hot.

Pumpkin lover?

If you’re a pumpkin lover make sure to try these recipes as well:

Roasted pumpkin soup with parmesan

Roasted pumpkin and parmesan soup with thyme

No ratings yet

I made this roasted (and delicious!) pumpkin with a smaller sized one. It weighed roughly half of the size mentioned in the recipe but it still need a good 1 hr and 15 minutes to roast and even then the sides were cooked but the bottom not entirely.
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 2 hours
Total time 2 hours 10 minutes

6 people


  • kg pumpkin
  • 300 ml double cream
  • 150 ml milk
  • 3 cloves garlic crushed
  • 2 tsp thyme leaves only
  • 85 g grated parmesan or vegetarian alternative

  • Heat the oven to 180˚C (350˚F). Cut the lid of the pumpkin and scoop out any seeds and strands. Place the pumpkin on a baking tray and rub the insides with a little bit of oil, salt and pepper. Roast for about half an hour to get the proces started.
  • In the meantime, heat a small saucepan with a bit of olive oil and gently fry the garlic. Making sure not to brown the garlic. Add cream, milk and most of the thyme. Season generously.
    Turn the heat down in the oven after half an hour to 120˚C (300˚F) After half an hour add the hot cream into the pumpkin and stir in 50 gr of the grated parmesan. Put the lid on top of the pumpkin.
  • Roast for another hour or until you can easily insert a fork or knife on the inside of the pumpkin (don't poke a hole in the base however! You don't want any fluids leaking out)
    Turn the temperature up to 200˚C (400˚F). Remove the lid, sprinkle with pepper and the remaining parmesan.
  • Bake for another 15 minutes or until the top starts to brown slightly. Take out and sprinkle with the remaining cheese and black pepper. Scatter the thyme leaves over the top.
  • For serving you can serve in the pumpkin but easiest to scoop out the pumpkin flesh and serve it in separate bowls with the cream.

Nutrition Information per portion

Calories: 314kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 274mg | Potassium: 973mg | Fiber: 1g | Sugar: 10g | Vitamin A: 22218IU | Vitamin C: 24mg | Calcium: 248mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

Sharing is caring!

Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist