Harvest Pumpkin Soup in a Sugar Pumpkin
Delight in the warmth of autumn with this exquisite Harvest Pumpkin Soup served right inside a hollowed sugar pumpkin. This recipe, inspired by Martha Stewart, blends tender pumpkin, aromatic onions, and a touch of thyme for a cozy, heartwarming dish. Perfect for lunch, dinner, or as a unique starter for holiday gatherings, this creamy soup captures the essence of fall in every bowl. Garnish with fresh parsley for an added touch of color and brightness, and impress your family and friends with this charming presentation!
6
Servings
208
Calories
10
Ingredients
Ingredients
chicken stock
6 cups (homemade or store-bought)
pumpkin
2-3 cups (pared and cut into 1/2-inch cubes)
onion
1 cup (thinly sliced)
garlic
1 clove (minced)
kosher salt
1 1/2 teaspoons (to taste)
dried thyme leaves
1/2 teaspoon (crushed if desired)
peppercorns
5 (whole)
sugar pumpkin
1 medium (hollowed for serving)
heavy cream
1/2 cup (warmed)
fresh flat-leaf parsley
1 teaspoon (chopped for garnish)
Instructions
1
In a covered saucepan, bring the chicken stock, cubed pumpkin, sliced onion, minced garlic, kosher salt, dried thyme, and whole peppercorns to a boil over medium heat.
2
Once boiling, reduce the heat and let the mixture simmer uncovered for 20 minutes, allowing the flavors to meld.
3
Using a slotted spoon, remove 1/2 cup of the cooked pumpkin and reserve it for later.
4
Continue to simmer the remaining mixture uncovered for another 20 minutes until the pumpkin is tender and the flavors are concentrated, then transfer everything into a large mixing bowl.
5
Preheat your oven to 350°F (175°C).
6
Carefully cut off the top of the sugar pumpkin and scoop out the seeds, creating a hollow shell.
7
Place the cleaned pumpkin on a baking sheet and bake it in the preheated oven for 20 minutes, then set aside in a warm place to retain heat.
8
Puree half of the pumpkin mixture in a blender or food processor until smooth, then return it to the saucepan.
9
Repeat the blending process with the remaining pumpkin mixture.
10
Bring the combined pureed soup back to a boil, then reduce the heat and let it simmer uncovered for an additional 10 minutes.
11
Stir in the warmed heavy cream and the reserved cubed pumpkin, allowing it to heat through.
12
Transfer the baked sugar pumpkin onto a serving platter, ladle the hot soup into the pumpkin shell, and garnish with freshly chopped parsley.
13
Serve immediately and enjoy the delicious flavors of the season!
Nutrition Information
12g
Fat
17g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Pumpkin Soup in a Sugar Pumpkin?
It is a creamy autumn soup made with tender pumpkin and aromatic herbs, served inside a hollowed and baked sugar pumpkin shell for a festive presentation.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving of the soup contains approximately 208 calories.
Who is the inspiration behind this pumpkin soup recipe?
This recipe is inspired by Martha Stewart.
What are the primary ingredients for the soup base?
The soup base consists of chicken stock, cubed pumpkin, sliced onion, garlic, and seasonings like thyme and peppercorns.
How long should the pumpkin mixture simmer initially?
The mixture should simmer uncovered for an initial 20 minutes after reaching a boil.
Why do I need to reserve some of the cooked pumpkin?
You reserve 1/2 cup of the cooked pumpkin cubes to stir back into the finished soup later for added texture.
What is the total simmering time for the pumpkin before pureeing?
The pumpkin and stock mixture simmers for a total of 40 minutes before it is transferred to a bowl for blending.
At what temperature should the oven be set to bake the pumpkin shell?
The oven should be preheated to 350°F (175°C).
How do you prepare the sugar pumpkin for serving?
Cut off the top of the sugar pumpkin, scoop out the seeds to create a hollow shell, and bake it on a baking sheet.
How long does the sugar pumpkin bowl need to bake?
The sugar pumpkin shell needs to bake in the oven for 20 minutes.
Can I use store-bought stock for this recipe?
Yes, you can use either homemade or store-bought chicken stock.
How much onion is required for this recipe?
The recipe requires 1 cup of thinly sliced onion.
How many cloves of garlic are used in the soup?
The recipe uses 1 minced garlic clove.
What herbs and spices provide the flavor profile?
The flavor is enhanced with 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of dried thyme leaves, and 5 whole peppercorns.
How do you achieve the creamy consistency of the soup?
The soup is pureed in batches in a blender or food processor until smooth, and then combined with warmed heavy cream.
When is the heavy cream added to the soup?
The heavy cream is stirred into the soup after the pureed mixture has been brought back to a boil and simmered for 10 minutes.
Does the heavy cream need to be at room temperature?
The recipe specifies that the 1/2 cup of heavy cream should be warmed before being added.
What is the recommended garnish for this dish?
The soup should be garnished with 1 teaspoon of chopped fresh flat-leaf parsley.
How is the final dish presented for serving?
The hot soup is ladled into the baked sugar pumpkin shell and served immediately on a platter.
Is this soup suitable for a holiday starter?
Yes, its unique presentation in a pumpkin shell makes it a charming and impressive starter for holiday gatherings.
What is the fat content per serving?
Each serving contains approximately 12g of fat.
What are the carbohydrate and protein values?
There are 17g of carbohydrates and 5g of protein per serving.
Can I use a food processor to blend the soup?
Yes, you can use either a blender or a food processor to puree the pumpkin mixture.
What type of pumpkin is used as the serving bowl?
A medium sugar pumpkin is used for the serving vessel.
How should the pumpkin be cut for the soup base?
The pumpkin should be pared and cut into 1/2-inch cubes.
Is there information available on fiber or sugar content?
No, the specific fiber and sugar content values are not provided in this recipe data.
How many peppercorns are needed?
The recipe calls for 5 whole peppercorns.
What tags define this recipe?
It is tagged as a pumpkin soup, fall recipe, vegetable soup, comfort food, and holiday soup.
How much salt is used in the recipe?
The recipe uses 1 1/2 teaspoons of kosher salt, or to taste.