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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 hr 20 mins

    30 mins

    50 mins

    Lennie's Note:

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

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    Units: US | Metric


    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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    Ratings & Reviews:

    • on October 25, 2002

      I hope they Serve this recipe in Prison, Cuz Martha Stewart will be there for a while. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2008


      This is really fantastic and today is the second time I'm making it for company. I took the advice to serve it in individual 'mini' pumpkins. To really top it off, I cored and roasted the mini pumpkins first to give the feel and look that the soup is supposed to be in there. FANTASTIC! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2007


      I LOVE this recipe! It really looks chic. I used smaller pumpkins from my garden and made individual serving bowls by cutting them in half. I cut a thin slice from bottom of "bowls," so that they would set flat on the table.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    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 176.6
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 5.3 g
    Cholesterol 34.3 mg
    Sodium 933.7 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 0.6 g
    Sugars 5.4 g
    Protein 7.1 g

    The following items or measurements are not included:

    sugar pumpkin

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