Viral Chicken Soup in a Pumpkin
on Oct 18, 2026
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If you don’t serve this for Halloween dinner, then I don’t know what you’re doing with your life 😂. This viral chicken soup in a pumpkin 🎃 cooks a whole chicken, cabbage, veggies, and a Honeycrisp apple right inside a hollowed out pumpkin. Everything roasts under the pumpkin lid, then some of the softened pumpkin flesh gets stirred 🥄 into the broth with the shredded chicken 🍗.
The chicken and veggies make their own broth, just like my Viral No Water Chicken Soup 🍲. (Make this stovetop version for a one-pot feast 😋.)
Key Takeaways
- This viral recipe transforms a hollowed-out pumpkin into a cooking vessel for a complete chicken soup, featuring a whole chicken, cabbage, vegetables, and a Honeycrisp apple roasted together inside the pumpkin.
- The chicken and veggies naturally create their own flavorful broth as they cook low and slow in the oven, and softened pumpkin flesh gets stirred directly into the finished soup.
- After about 20 minutes of prep, the pumpkin bakes at 350°F for about 4 hours. The exact cooking time depends on your pumpkin, so check that the chicken is fully cooked before serving.
Why You’ll Love This Chicken Soup in a Pumpkin
🎃 The pumpkin is part of the meal: This isn’t just a cute serving bowl! Once everything is cooked, I scoop some of that soft pumpkin flesh right into the soup. Nothing goes to waste!
🍎 Simple ingredients, SO much flavor: Napa cabbage, celery, onions, carrots, garlic, and a Honeycrisp apple cook alongside the chicken. Fresh herbs and bay leaves go in too!
🍗 The oven does most of the work: You’ll need about 20 minutes to prep everything, then the pumpkin goes into the oven to roast low and slow. Just make sure to check on it as it cooks.
🍂 The ultimate fall centerpiece: I mean, chicken soup served inside an actual pumpkin?! Say less.
Viral Chicken Soup in a Pumpkin
Ingredients
- 1 large cooking pumpkin, about 6 kg (13.2 pounds), cleaned; choose one wide enough to fit the chicken and vegetables
- 1 small whole chicken, about 1.5 pounds, or chicken pieces
- 4 celery ribs, diced
- 2 onions, sliced
- 1/2–3/4 head Napa cabbage, sliced
- 6–7 garlic cloves, peeled and whole
- 1 Honeycrisp apple, cored and sliced
- 2 large carrots, roughly chopped
- salt, to taste
- black pepper, to taste
- 1 fresh herb bouquet, I used thyme; rosemary or other herbs also work
- 2 bay leaves
- avocado oil, ghee, or beef tallow, for brushing the outside of the pumpkin
- chicken bouillon, to taste; optional but highly recommended for extra flavor
Instructions
- Preheat the oven to 350°F (175°C). Prep all of the veggies. Set aside.
- Carefully cut a wide opening around the stem of the pumpkin to create a lid. Scoop out the seeds and stringy insides, leaving the pumpkin flesh intact. Place the pumpkin in a deep roasting pan. Place the whole chicken or chicken pieces inside the pumpkin and season with salt and pepper to taste.
- Add the diced celery, sliced onions, sliced Napa cabbage, garlic cloves, Honeycrisp apple, carrots, herb bouquet, and bay leaves. Add some chicken bouillon if using; I highly recommend it for extra flavor. Make sure everything fits with the pumpkin lid in place.
- Place the pumpkin lid and brush the outside with avocado oil, ghee, or beef tallow. Bake at 350°F (175°C) for about 4 hours, or until fully cooked, depending on your pumpkin and oven. Use a food thermometer to check that the chicken reaches at least 165°F (74°C) in the thickest part of the breast and the innermost thigh, without touching bone. The vegetables should be soft and broth should collect at the bottom and top.
- Carefully remove the pumpkin from the oven and lift off the lid, being mindful of the hot steam. Remove and discard the herb stems and bay leaves. Transfer the chicken to a plate and let cool slightly. Shred the meat off the bones, discarding the skin and bones.
- Gently scoop some of the soft pumpkin flesh into the broth, being careful not to break through the pumpkin skin. Return the shredded chicken to the pumpkin and stir everything together. Taste and adjust the seasoning. Serve hot and enjoy! I like to serve mine with: thin soup noodles, the tender chicken, and some of the pumpkin that I scooped from the sides.
Nonna’s Notes
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Related Recipes
Ingredients
🎃 Pumpkin: My pumpkin was about 6 kg (13.2 pounds). Choose a large cooking pumpkin with enough room for a whole chicken and the veggies, with the lid on. I prefer one that’s wider rather than tall and narrow. The opening and the space inside matter just as much as the weight!
🥬 Napa cabbage: Use ½ to ¾ of a head, sliced. It softens and releases moisture as it cooks.
🍎 Honeycrisp apple: Yes, an apple! This is one of my favorite additions to the soup. It cooks right alongside the savory ingredients and makes it extra cozy for fall.
🧄 Celery, onions, carrots, and garlic: You’ll need 4 diced celery ribs, 2 sliced onions, 2 large carrots, and 6 to 7 garlic cloves. Nothing fancy here!
🍗 Whole chicken: My small whole chicken was about 1.5 pounds. Make sure yours fits inside the pumpkin with the veggies and that the lid can close. You can also use chicken pieces.
🌿 Herbs and seasoning: Add a fresh herb bouquet and 2 bay leaves, plus salt and pepper to taste. I used thyme, but you can use rosemary or other herbs you like.
For brushing: Use avocado oil, ghee, or beef tallow on the outside of the pumpkin.
Chicken bouillon: I highly recommend adding some inside the pumpkin for extra flavor 😊. Season to taste and keep in mind that bouillon can already be salty.
Nonna’s Tip 🎃
Place your pumpkin in a deep, sturdy roasting pan before putting it in the oven. The pumpkin becomes very soft as it cooks, and the pan helps support it and catch any juices that escape.
How to Make Chicken Soup in a Pumpkin
Prep: Preheat the oven to 350°F (175°C). Cut the top off the pumpkin to make a lid, then scoop out the seeds and stringy insides. Set the cleaned pumpkin in a deep, sturdy roasting pan.
Fill: Place the chicken inside and season with salt and pepper to taste. Add the celery, onions, sliced Napa cabbage, garlic, Honeycrisp apple, carrots, herb bouquet, and bay leaves. Add some chicken bouillon if using. Make sure the pumpkin lid fits back on.
Bake: Replace the pumpkin lid and brush the outside with avocado oil, ghee, or beef tallow. Bake for about 4 hours, or until fully cooked, depending on your pumpkin. Check the chicken with a food thermometer: it should reach at least 165°F (74°C) in the thickest part of the breast and the innermost thigh, without touching bone.
Where the Broth Comes From
There’s no added water or liquid chicken stock in this pumpkin chicken soup. The chicken, Napa cabbage, celery, onions, and other ingredients release moisture as they cook. I highly recommend adding some chicken bouillon for extra flavor. The pumpkin lid helps keep that moisture inside while everything roasts.
By the end, you’re looking for fork-tender chicken, soft and jammy veggies, and broth collecting at the bottom of the pumpkin 🎃. I also love stirring in some of the softened pumpkin flesh at the end. It’s such a cozy way to bring everything together 🥰!
Best Served With
- My No Knead Bread is perfect for dipping 🍞. Because leaving that broth behind would be criminal!
- Pair it with my Simple Green Salad 🥗 for a fresh, crunchy contrast.
- My Panzanella Salad 🍅 is another delicious option if you’re craving a bread-and-tomato salad. It’s so clean and fresh, and honestly I’m obsessed!
Storage and Reheating
Refrigerator: Don’t leave the soup sitting inside the pumpkin to cool. Transfer leftovers into shallow, airtight containers and refrigerate promptly. They’ll keep for up to 3 to 4 days.
Freezer: Store the soup in freezer-safe containers for up to 3 months 🧊.
Reheating: Reheat leftover soup in a pot on the stovetop. No need to reheat it inside the pumpkin 🎃!
Similar Recipes
Viral No Water Chicken Soup
2 hrs 10 mins
The Best Chicken Soup Ever
1 hr 50 mins
VIRAL CABBAGE BOIL 🥬
2 hrs 10 mins
Common Questions
What kind of pumpkin should I use?
Use a large, sturdy cooking pumpkin with room for a whole chicken and the vegetables, with the lid in place. My pumpkin was about 6 kg (13.2 pounds). I prefer one that’s wider rather than tall and narrow. Keep it in a deep roasting pan because it becomes very soft during cooking.
Do I add water or chicken broth?
You do not need to add water or liquid chicken stock. The chicken, vegetables, apple, and pumpkin release liquid as they cook. I highly recommend adding some chicken bouillon inside for extra flavor. Season to taste, keeping in mind that bouillon can already be salty.
Can I use bone-in chicken thighs or drumsticks?
Yes, you can use cuts of bone in chicken thighs, split breasts, or drumsticks instead of a whole chicken. Use a food thermometer to check for doneness (when it reaches at least 165°F or 74°C).
Do you eat the pumpkin too?
Oh yeah! That’s the best part! Some of the soft pumpkin flesh is gently scooped into the broth and mixed with the shredded chicken and vegetables. Leave the outer skin intact rather than scraping through it.
How do I know the whole chicken is done?
Bake at 350°F (175°C) for about 4 hours, depending on your pumpkin, and use a food thermometer rather than time alone. The chicken should reach at least 165°F (74°C) in the thickest part of the breast and the innermost thigh, without touching bone.
Can I store or freeze the leftover soup?
Yes. Transfer the soup out of the pumpkin into shallow airtight containers and refrigerate promptly, within 2 hours of cooking. Keep it in the refrigerator for 3–4 days or freeze it for up to 3 months.
