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Roasted Vegetable and White Bean Soup – Served in Whole Pumpkin

Roasted Vegetable and White Bean Soup – Served in Whole Pumpkin

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One of my favorite fall & winter dishes!  Delicious and stunning in its pumpkin vessel!!

Roast Vegetable Stew in Pumpkin

Roasted Vegetable and White Bean Soup – Served in Whole Pumpkin

Yield: Serves 6

One of my favorite ways to utilize pumpkin is to make a vessel out of the many varieties of this hearty winter fruit. Not only do pumpkins make stunning serving vessels, their delicate flesh is a tasty addition to the final dish as illustrated in this recipe. Simply scoop a little bit of the pumpkin flesh with each serving and enjoy!


  • 1 tablespoon olive oil
  • 2 parsnips, scrubbed and diced
  • 2 carrots, scrubbed and diced
  • 1 acorn squash, peeled, seeded and diced
  • 1 sweet onion, diced
  • ½ pound baby potatoes, scrubbed & quartered
  • 3 cloves garlic, peeled and smashed
  • ½ teaspoon dried thyme
  • 4-6 cups vegetable or chicken stock, heated
  • 1 ½ cups cooked white beans (or 1 can, drained and rinsed)
  • 3 cups fresh greens (such as kale, Swiss chard, or spinach) roughly chopped
  • 1 medium pie pumpkin ~ 8” in diameter (or six small pumpkins for individual servings)
  • olive oil
  • salt & pepper to taste


Toss vegetables and garlic with olive oil and thyme. Place in a single layer on baking pan coated with nonstick cooking spray. Roast at 400° for 30 minutes until caramelized.

Cut a top off of the pumpkin by cutting a circle around the stem (as if you’re making a jack-o-lantern). Clean strings and seeds off the top and from the inside the pumpkin, reserve seeds for roasting if desired. Place the pumpkin in an ovenproof serving dish, suitable for holding the pumpkin steady. Rub the outside of the pumpkin lightly with olive oil. Rub the inside flesh of the pumpkin with olive oil and sprinkle lightly with salt and pepper.

Stir roasted vegetables, beans and greens into the heated stock. Add salt and pepper to taste. Pour into prepared pumpkin.

Put the top on the pumpkin and place in a 400° oven. Roast for 1 hour or until the pumpkin flesh is tender when pierced with a fork, but not falling apart. Transfer from the oven to the dining table or buffet in the serving dish in which the pumpkin was cooked. (Note if using smaller pumpkins for individual servings, reduce roasting time to 30 minutes).

an original Local Goodness recipe

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