Martha Stewart'S Pumpkin Soup In A Pumpkin Recipe

Name: Martha Stewart'S Pumpkin Soup In A Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

839

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chicken stock, 2 -3 cups pared pumpkin, cut into 1/2-inch cubes, 1 cup thinly sliced onion, 1 clove garlic, minced, and more.

Yes, Martha Stewart'S Pumpkin Soup In A Pumpkin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart'S Pumpkin Soup In A Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions