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    You are in: Home / Recipes / Martha Stewart's Pumpkin Soup in a Pumpkin Recipe
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    Martha Stewart's Pumpkin Soup in a Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Lennie's Note:

    Martha says this is a "novel way to serve soup".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
    2. 2
      Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
    3. 3
      Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
    4. 4
      Preheat oven to 350F degrees.
    5. 5
      Cut the top off the sugar pumpkin and remove the seeds.
    6. 6
      Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
    7. 7
      Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
    8. 8
      Repeat with remaining pumpkin mixture.
    9. 9
      Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
    10. 10
      Stir warm cream and reserved pumpkin into soup.
    11. 11
      Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
    12. 12
      Serve hot.

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    Nutritional Facts for Martha Stewart's Pumpkin Soup in a Pumpkin

    Serving Size: 1 (327 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 176.9
     
    Calories from Fat 92
    52%
    Total Fat 10.2 g
    15%
    Saturated Fat 5.3 g
    26%
    Cholesterol 34.3 mg
    11%
    Sodium 788.1 mg
    32%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.4 g
    21%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    sugar pumpkin

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