Martha Stewart's Pumpkin Soup in a Pumpkin Recipe #13557
Martha says this is a "novel way to serve soup".
by Lennie
1½ hours | 30 min prep
SERVES 6
- 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
- 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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5 stars