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Soups & Stews
Viral Soup in a Pumpkin
The viral fall recipe where a whole pumpkin becomes the pot! Bone-in chicken, cabbage, potatoes, carrots, and aromatics packed raw inside a pumpkin and baked 2.5 hours until it makes its own broth. Cozy, beautiful, and zero waste.
Prep10 minutes
Cook2 hours 30 minutes
Serves4-6
Ingredients
- 1 large pumpkin (shorter and rounder shape)
- 6 skin-on, bone-in chicken thighs
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 4 large garlic cloves, smashed
- 2 cups chopped green cabbage
- 2 tbsp 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 wedges
- 2 bay leaves
- 2-inch piece of lemon peel
- 6 sprigs fresh thyme
- Extra-virgin olive oil
Instructions
- Preheat the oven to 360F. Wash the pumpkin, cut a lid in the top, and scoop out the seeds and stringy pulp.
- Place the chicken pieces at the bottom of the pumpkin. Layer on top: salt, pepper, garlic, chicken base, carrots, potatoes, leek, shallots, onion, bay leaves, lemon peel, and thyme. Drizzle generously with olive oil.
- Place the lid back on the pumpkin. Coat the outside with olive oil and place in a high-sided baking dish or cast-iron skillet.
- Bake for 2 1/2 to 3 hours, until the pumpkin is very tender, the skin is dark, and broth has risen to the top of the cavity.
- Remove the lemon peel, thyme sprigs, and bay leaves before serving. Scoop soup, chicken, and some pumpkin flesh into bowls.
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