Martha Stewart's Pumpkin Soup in a Pumpkin

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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