Chicken Soup in a Pumpkin

Chicken soup in a pumpkin is made by filling a hollowed-out pumpkin with chicken thighs, cabbage, potatoes, and fresh vegetables, then baking everything together. No water is added—the chicken and vegetables release their juices as they cook, creating a flavorful broth right inside the pumpkin.

Ingredients for Chicken Soup in a Pumpkin

This recipe uses a whole cooking pumpkin, chicken thighs, fresh vegetables, and simple seasonings. Everything goes into the pumpkin before baking, with no water added.

• Pumpkin: One large, edible cooking pumpkin with a wide shape, sturdy walls, and a stable bottom.
• Chicken: Six bone-in, skin-on chicken thighs help create a rich broth as they cook.
• Vegetables: Green cabbage, carrots, potatoes, leek, shallots, yellow onion, and garlic add flavor and release moisture during baking.
• Chicken base: Concentrated chicken base seasons the natural juices without adding liquid broth.
• Herbs and seasonings: Kosher salt, black pepper, bay leaves, fresh thyme, and a strip of lemon peel add depth and aroma.
• Olive oil: Used to coat the ingredients and the outside of the pumpkin before roasting.

How to Choose the Right Pumpkin

Choose a large, edible cooking pumpkin with a wide shape, thick walls, and a flat, stable bottom. Cinderella, Long Island Cheese, and Jarrahdale pumpkins are good options. Avoid pumpkins grown mainly for carving, as their flesh tends to be watery and stringy.

For more on the difference between cooking pumpkins and carving pumpkins, see our homemade pumpkin puree guide.

Make sure the pumpkin has enough room for the chicken and vegetables without forcing the lid closed. Before buying, check that it will fit in your oven with the lid on and a deep roasting pan underneath. The pumpkin should also be firm, with no cracks, soft spots, or signs of decay.

How to Make Chicken Soup in a Pumpkin

1. Prepare the pumpkin. Preheat your oven to 360°F. Wash the pumpkin, then carefully cut a wide lid around the stem, angling the knife slightly inward so the lid stays in place. Scoop out the seeds and stringy fibers, leaving the flesh intact.

2. Add the chicken and vegetables. Place the raw chicken thighs at the bottom of the pumpkin. Add the chopped cabbage, carrots, potatoes, leek, shallots, onion, and smashed garlic. Sprinkle in the salt and black pepper, then add the concentrated chicken base.

3. Add the herbs and cover. Tuck the bay leaves, lemon peel, and thyme among the vegetables. Drizzle with olive oil, then put the pumpkin lid back in place. Rub a little olive oil over the outside of the pumpkin.

4. Bake the soup. Set the pumpkin in a deep roasting pan or a large cast-iron skillet. Bake for 2½ to 3 hours, until the pumpkin flesh is tender and the chicken and vegetables have released enough juices to form a broth. Check that the thickest part of the chicken reaches at least 165°F, without touching the bone with the thermometer.

5. Remove the herbs and serve. Carefully take the roasting pan out of the oven. Remove the bay leaves, thyme stems, and lemon peel. Take out the chicken, remove the bones, and return the meat to the soup. Ladle the chicken, vegetables, and broth into bowls, adding a little tender pumpkin flesh from the inside walls. Taste and adjust the seasoning if needed.

How Does the Soup Make Its Own Broth?

The secret is the moisture naturally found in the chicken, vegetables, and pumpkin. As everything bakes, the ingredients release their juices, which collect at the bottom of the pumpkin and gradually form a savory broth.

The pumpkin lid helps trap steam and keep moisture inside during cooking. The concentrated chicken base adds extra flavor without needing water or liquid broth. Keep the lid in place as much as possible so the soup doesn’t lose too much moisture.

Tips for Cooking Soup Inside a Pumpkin

• Use a deep roasting pan. The pumpkin will become softer as it bakes. A sturdy pan with high sides makes it easier to handle and catches any liquid if the pumpkin leaks.
• Don’t overfill the pumpkin. Leave some space at the top so the ingredients fit comfortably and the lid can sit in place.
• Keep the lid on while baking. The lid helps hold in steam and moisture as the chicken and vegetables release their juices.
• Check the chicken with a thermometer. Cooking time can vary depending on the size of the pumpkin and the chicken pieces. The thickest part of the chicken should reach 165°F (74°C), without the thermometer touching the bone, as recommended by FoodSafety.gov.
• Be careful when serving. The cooked pumpkin may be too soft to lift safely. Keep it in the roasting pan and ladle the soup into bowls. Taste the broth before adding extra salt, since the concentrated chicken base is already seasoned.

Serving and Storing Leftovers

Serving: Keep the cooked pumpkin in its roasting pan and carefully ladle the soup into bowls. Add some tender pumpkin flesh to each serving for extra flavor and texture.

For another cozy chicken dinner with plenty of broth, try our brothy chicken and rice.

Refrigerating: Transfer leftover soup from the pumpkin into shallow, airtight containers. Refrigerate within two hours of cooking and use within 3 to 4 days, following the FoodSafety.gov storage guidelines.

Freezing: Store the soup in freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top for expansion.

Reheating: Warm the soup in a saucepan until it reaches a boil, stirring occasionally. Make sure leftovers reach 165°F (74°C) throughout before serving.

Frequently Asked Questions

Recipe inspiration: This recipe follows the ingredient combination and baking method shared by FoodByMaria.

Chicken Soup in a Pumpkin

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• Author: Sophia
• Total Time: 2 hours 40 minutes
• Yield: 4–6 1x

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Description

Chicken thighs, potatoes, cabbage, and fresh vegetables bake inside a whole pumpkin, creating a flavorful chicken soup without added water or liquid broth.

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Ingredients

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• 1 large cooking pumpkin, preferably short and round
• 6 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 large garlic cloves, smashed
• 2 cups roughly chopped green cabbage
• 2 tablespoons Better Than Bouillon chicken base
• 2 large carrots, chopped
• 2 medium potatoes, peeled and chopped
• 1 large leek, white and light green parts chopped
• 2 shallots, quartered
• 1 medium yellow onion, cut into 6 to 8 wedges
• 2 bay leaves
• 1 strip lemon peel, about 2 inches long
• 6 sprigs fresh thyme
• Extra-virgin olive oil, for drizzling and coating

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Instructions

1. Prepare the pumpkin. Preheat the oven to 360°F. Wash the pumpkin and carefully cut a wide lid around the stem. Remove the seeds and stringy fibers, keeping the flesh and walls intact.
2. Fill the pumpkin. Place the raw chicken thighs at the bottom. Add the cabbage, carrots, potatoes, leek, shallots, onion, and garlic. Sprinkle with kosher salt and black pepper, then add the concentrated chicken base.
3. Add the aromatics. Place the bay leaves, lemon peel, and thyme inside the pumpkin. Drizzle the ingredients with olive oil, replace the pumpkin lid, and lightly coat the outside with olive oil.
4. Bake until tender. Set the pumpkin in a deep roasting pan or large cast-iron skillet. Bake for 2½ to 3 hours, until the pumpkin flesh is soft and the ingredients have released enough liquid to form a broth. Check that the chicken reaches at least 165°F in the thickest part, without touching the bone.
5. Serve the soup. Carefully remove the pan from the oven. Discard the bay leaves, lemon peel, and thyme stems. Take out the chicken, remove the bones, and return the meat to the soup. Ladle the chicken, vegetables, and broth into bowls, along with some tender pumpkin flesh. Taste and adjust the seasoning if needed.

Notes

• Choose a large cooking pumpkin with a stable bottom and enough room for the ingredients.
• Make sure the pumpkin fits inside your oven with its lid on and a roasting pan underneath.
• No water or liquid broth is added before baking. The chicken and vegetables release moisture as they cook.
• Keep the pumpkin in its roasting pan when serving, since the walls may soften during baking.
• Taste the broth before adding more salt, as the concentrated chicken base is already seasoned.

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Baking