Martha Stewart's Pumpkin Soup in a Pumpkin

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

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

Ingredients Nutrition


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


Most Helpful

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

Brent Ferris October 24, 2002

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!

Axe October 31, 2008

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.

Treva W October 29, 2007

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