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Nutrition Facts
Serving Size 1 (327g) Recipe makes 6 servings The following items or measurements are not included below: 5 peppercorns 1 medium sugar pumpkin
Calories 176
Calories from Fat 92		(52%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 788mg		32%
Potassium 440mg		12%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 0.6g	2%
	Sugars 5.5g
Protein 7.1g		14%
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Martha Stewart's Pumpkin Soup in a Pumpkin

Recipe #13557 | 1½ hours | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Lennie
Oct 31, 2001

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

SERVES 6 (change servings and units)

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

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.

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Featured Reviews for This Recipe

From: Axe

On Oct 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!

1 person found this review helpful

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From: Silv0440

On Sep 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 !!

0 people found this review helpful

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From: LadyAkksgrinder Rivers

On Dec 4, 2002

Looks yummy gotta try this recipe. And it perfect soup to serve before holiday meal. I had it once at friends house and it was out of this world. was brought to a Christmas eve Party. I was like soup made with acorn or butternut squash but had much livelier taste than those soups. toppings recoomeneded nice tosted pine nuts or if not liked thosesome mint fro decoration and curly cue of the pumpkin peel. It's pretty simple esp if you use cannned pumpkin takes less prep time. and you don't risk cutting your self when cutting though the pumpkin.

4 people found this review helpful

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From: Treva W

On Oct 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.

2 people found this review helpful

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