Photo of Pumpkin soup in a pumpkin bowl by WW

Pumpkin soup in a pumpkin bowl

Points® value
Total Time
1 hr 45 min
15 min
1 hr 30 min
This spooky Halloween recipe is a feast for your eyes and your taste buds



1200 g, whole pumpkin

Vegetable Oil

3 teaspoon(s)


1 large, coarsely chopped


2 clove(s), chopped

Celery, Raw

3 stick(s), diced


2 medium, chopped

Carrots, raw

2 medium, peeled and chopped

Fresh Vegetable Stock

1500 ml

Pumpkin Seeds

4 tablespoon(s)

Fat Free Natural Yogurt

4 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 3. Choose a pumpkin with a flat base so that it will sit up straight on a baking tray. Cut off the top of the pumpkin to use as a lid. Scrape out the seeds, removing as little pulp as possible. Brush the pumpkin with 2 teaspoons of oil and season. Put the lid on the pumpkin and wrap in tin foil. Cook in the oven on the middle rack for about 55-60 minutes until soft. Allow to cool slightly.
  2. Heat the remaining oil in a pan and fry the onions and garlic for about 2 minutes. Add the celery, leek and carrots and cook for about 3 minutes. Add the stock, season and bring to a rolling boil. Remove the pulp from the pumpkin and add to the soup. Reduce the heat, cover the pan and simmer gently for 15-20 minutes.
  3. Remove the soup from the heat and blend, using a stick blender, until smooth. Sprinkle the pumpkin seeds on a small baking tray and roast for 2-3 minutes until golden brown.
  4. Pour the soup into the pumpkin bowl, garnish with the toasted seeds and swirl in the yogurt to serve.