Can I use boneless chicken thighs?

Yes, but bone-in, skin-on chicken thighs are recommended for this recipe. The bones and skin add richness to the broth as the chicken cooks inside the pumpkin. Boneless thighs may produce a lighter broth.

What if there isn't enough broth in the pumpkin?

It's normal to see very little liquid during the first two hours of baking. Keep the pumpkin covered and allow the ingredients to continue cooking. If the chicken is fully cooked but there is still very little broth, add a small splash of hot water only if needed. This is a troubleshooting step, not part of the usual method.

What happens if the pumpkin cracks while baking?

Keep the pumpkin in a deep roasting pan to catch any leaking broth. If the pumpkin starts to collapse, carefully transfer the chicken, vegetables, and remaining liquid to a pot. Make sure the chicken reaches 165°F before serving.

Chicken Soup in a Pumpkin (Viral Recipe)

Description

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

Ingredients

Scale

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

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.
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.
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.
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.
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