These pumpkin bowls are extra festive for serving your favorite soup this fall. I was inspired after my aunt made a vase out of a pumpkin and recommended I try using them as soup bowls! What a fun way to make something feel extra cozy this time of year.

I didn’t love any of the stews I found online that are usually served in pumpkins so instead I decided to make this sausage, kale, and white bean soup from Cooking Classy! The recipe is sooo cozy and feels extra special in these bowls.

I cooked the soup first and then made the pumpkin bowl the next day because I needed optimal lighting to take pictures. However, to give you an idea of the timing, it took me about 45 minutes to make this soup and 20 to do pumpkins. So you can absolutely do both and make it work for a dinner party or whatever festive occasion you may have in mind.

Even if the pumpkin bowl sounds like too much work for you, you must save this soup recipe! It’s delicious!

Kale, White Bean and Sausage Soup Ingredients:

12 oz sweet Italian Sausage separated from casing cut into 1/4 inch pieces
1.5 cups diced carrots
1 cup diced celery
4 minced garlic cloves
1 medium chopped yellow onion
3 x 14.5 oz low-sodium broth
1 tbs dried parsley
1 tsp dried rosemary
1/2 tsp dried oregano
1 cup water
2 cups kale, with spine removed
salt and pepper to taste
2x 14.5 oz canned navy beans
shredded parmesan for taste

Directions:

Pour 1 tbs of olive oil in a large pot and sauté until cooked through. Set aside on a plate.

Add carrots, celery, and onion and cook for 3-5 minutes. Add garlic and cook for one more minute.

Stir in water and chicken broth and add salt and pepper for taste. I’m very generous with my salt! Then add parsley, rosemary, & oregano.

Bring to a boil and let it cook for 10 minutes. At this point, start getting pumpkin ready separately if you want to serve together…

Add in kale and boil until kale and veggies are tender.

Stir in cooked sausage and navy beans.

Soup is ready!

Pumpkin Bowl:

6 small sweet pumpkins! (I only bought one but this soup serves about 6)

1 tsp olive oil per pumpkin

salt & pepper to taste

Directions:

Preheat oven to 400 degrees

Cut a wide top for all bowls so they are open enough to serve as a soup bowl! Discard tops. Use a spoon to scrape out seeds and insides. Drizzle a little olive oil in each pumpkin and add a dash of salt and pepper.

Bake pumpkins for 20-30 minutes! If you do just one, I recommend 20. It’s crucial not to let the bottom cook all the way through or your soup will spill!

Take out of oven and pour in soup. Serve with parmesan!

The best part about serving in a pumpkin is that you can carve out the sides as you eat and have an added touch of pumpkin flavor to your soup! I think the next time I use a pumpkin bowl, I’m going to make a butternut squash soup!

 

If you make this, please tag me @theautumngirlblog on Instagram! I’m dying to see who loves these as much as I do!

 

 

 

soup in a pumpkin bowl white bean kale and sausage soup