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Martha Stewart's Pumpkin Soup in a Pumpkin

5.0(9)

Make and share this Martha Stewart's Pumpkin Soup in a Pumpkin recipe from Food.com.

by Lennie·published 2001-10-31

Lunch/Snacks

Servings

6 serving(s)

Total time

1h 20m

prep 30 min

Calories / serving

177 kcal

Ingredients (10)

serves

Instructions (12 steps)

01In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
02Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
03Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
04Preheat oven to 350F degrees.

05Cut the top off the sugar pumpkin and remove the seeds.

06Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.

07Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.

08Repeat with remaining pumpkin mixture.

09Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.

10Stir warm cream and reserved pumpkin into soup.

11Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.