How to Make Pumpkin & Squash Soup Bowls

Fall soups deserve a fall stage—and nothing beats serving them in edible bowls made from pumpkins or squash. Not only do they look stunning on the table, but you can roast the insides for the soup itself. Talk about full circle cooking!

What You’ll Need

• Small sugar pumpkins, acorn squash, or butternut squash

• Sharp knife + sturdy spoon

• Baking sheet

Step 1: Pick Your Squash

Choose pumpkins or squash that are small to medium in size. Too big, and they’ll be hard to handle at the table. Too small, and you won’t fit much soup!

Step 2: Prep the Bowl

1. Slice off the top (like a lid) or cut the butternut squash lengthwise.

2. Scoop out the seeds and stringy bits with a spoon.

3. Save the seeds if you’d like to roast them for a crunchy topping.

Step 3: Roast for Flavor

Place your squash or pumpkin bowls on a baking sheet, open side up. Rub the insides with a little olive oil and salt. Roast at 375°F for 25–35 minutes, or until just tender. This helps bring out their natural sweetness and ensures they’re sturdy enough to hold soup.

Step 4: Make the Soup

Here’s the best part—you can roast the insides you scooped out and use them in your soup recipe. Butternut squash soup, pumpkin bisque, or even a hearty chili are all perfect choices.

Step 5: Fill & Serve

Once your bowls are ready, ladle in your soup. Garnish with fresh herbs, toasted seeds, or even a cream swirl (see tutorial Here) for a presentation that will wow your guests.

Wrap-Up

Turning squash into bowls is part kitchen hack, part centerpiece. It’s the easiest way to make dinner feel festive and seasonal without any extra dishes.

Want to see me making these in action. Check out my Instagram reel below and be sure to follow me to see more!