Martha Stewart's Pumpkin Soup in a Pumpkin |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Martha says this is a novel way to serve soup . 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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