This colonial-inspired soup bakes a whole Cornish hen and layered vegetables directly inside a hollowed pumpkin, allowing ingredients to cook in their own juices and infuse the broth with pumpkin richness. The pumpkin flesh becomes part of the finished soup.
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Preheat your oven to 360°F (182°C).
Wash the pumpkin, carefully cut a lid from the top, and scoop out all the seeds and stringy pulp.
Begin layering the ingredients inside the pumpkin, starting with a layer of chopped cabbage at the bottom.
Add the chopped parsnips, pearl onions, and mushrooms.
Nestle the Cornish hen inside the pumpkin on top of the vegetables.
Season the hen generously with salt, onion powder, garlic powder, chili powder, and chicken bouillon powder.
Bundle the fresh rosemary, sage, thyme, and oregano together with kitchen twine and place it inside the pumpkin.
Arrange the corn rounds around the hen, then top with chopped shallots, minced garlic, and chopped carrots.
Place the pumpkin lid back on securely.
Rub the entire outer skin of the pumpkin with a layer of lard.
Place the pumpkin in an oven-safe dish (like a pie dish) to catch any drips and bake for 3 to 3.5 hours.
Carefully remove the pumpkin from the oven. Open the lid, remove the herb bundle, and serve. Be sure to scrape some of the soft, cooked pumpkin flesh into each bowl of soup.
Store cooled soup in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop; the broth may thicken as it cools due to pumpkin starch.
oven-safe dish (pie dish or roasting pan) · kitchen twine · knife for cutting pumpkin and vegetables
Yes, but size matters: you need a pumpkin large enough to fit a whole Cornish hen comfortably. A sugar pumpkin is too small; aim for a carving-size pumpkin or larger.
Preheat to 360°F (182°C). Bake the sealed pumpkin for 3 to 3.5 hours in an oven-safe dish to catch any drips.
A small whole chicken (3–4 lbs) works, though it may require slightly longer cooking time. Avoid larger birds as they won't fit properly inside the pumpkin.
Lard creates a protective layer and helps the pumpkin skin roast evenly. Ghee or vegetable oil are reasonable substitutes, though lard is traditional to the method.
The Cornish hen is done when the thigh reaches 165°F internally. The pumpkin flesh should be soft and easily scraped from the skin. Total baking time is 3 to 3.5 hours.
