Martha Stewart's Pumpkin Soup in a Pumpkin

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

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

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Ingredients

Nutrition

Directions

  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.