Harvest Pumpkin Soup
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Martha Stewart Living, October 2007
- Yield Serves 6 to 8
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Ingredients
- 1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
- 6 tablespoons unsalted butter
- 3 cups homemade or low-sodium store-bought chicken stock
- 3 cups water
- 1 sprig fresh thyme
- 1 small parsnip (about 4 ounces), peeled and coarsely chopped
- 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
- 1 small turnip (about 4 ounces), peeled and coarsely chopped
- 2 small shallots, minced (about 1/4 cup)
- 1/2 cup dry white wine
- 3 tablespoons heavy cream
- 1 teaspoon packed light-brown sugar
- 2 teaspoons coarse salt
- Freshly ground pepper, to taste
Directions
- Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
- Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
- Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
- Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.
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Really good soup that is worth the work. This has become a staple recipe!
I was ahead of myself and already boiled my pumpkin (didn't put it in the oven), its quite liquid, do you think it will still work?
Oh my Goodness! This soup is delicious. I however add some fresh sage to it. You can use acorn squash or any combination of fall harvest veggies for this. I am eating a cup right now! YUM YUM!
This soup is excellent. It took a long time to make (3-4 hours), and it was a little difficult/confusing. In the end, it tasted amazing. One thing that i loved was when you puree the liquid in the last step, leave a little chunks. It gives good techture. P.S: store-bought pumpkin puree works fine : )
Has anyone tried this with store-bought pumpkin puree?