Name: Martha Stewart's Pumpkin Soup in a Pumpkin
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 6 cups chicken stock; 2 -3 cups pared pumpkin, cut into 1/2-inch cubes; 1 cup thinly sliced onion; 1 clove garlic, minced; 1 1/2 teaspoons kosher salt; 1/2 teaspoon dried thyme leaves; 5 peppercorns; 1 medium sugar pumpkin; 1/2 cup heavy cream, warmed; 1 teaspoon chopped fresh flat-leaf parsley

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Recipe by Lennie

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

Ready In:: 1hr 20mins
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ingredients

6 cups chicken stock
2 -3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 ¹⁄₂ teaspoons kosher salt
¹⁄₂ teaspoon dried thyme leaves
5 peppercorns
1 medium sugar pumpkin
¹⁄₂ cup heavy cream, warmed
1 teaspoon chopped fresh flat-leaf parsley

directions

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

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

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review by Axe1678

10/31/2008

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!

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review by Treva W

10/29/2007

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.

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review by Silv0440

9/2/2007

I make this recipe all the time. It is fantastic!! The last couple of times I have varied by roasting the pumpkin which makes it taste even better !!

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review by deunadiana

10/17/2006

I live in Germany, and pumpkin isn't half as popular here as it is in North America; needless to say, my in-laws were apprehensive about eating something that came from a pumpkin. They, however, loved the dish once they tried it! Excellent recipe!

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review by n_issel

6/10/2006

Just blendd the lot when done with a stick mixer in pot. Blendd in some parsley too. Added a dollop of cream to each bowl when served instead of b4. Luvly

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