New This Month

Harvest Pumpkin Soup


This creamy soup, served in mugs, provides warm and comforting sips for the fall season.

  • Servings: 8

Photography: Krause, Johansen

Source: Martha Stewart Living, October 2007


  • 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


  1. 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).

  2. 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.

  3. 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.

  4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.

  5. 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.

Reviews Add a comment

  • geekella
    11 JUL, 2014
    I remember doing this soup the year that magazine issue came out. Ever since then, my family asks me to make more every autumn. This recipe has created a lot of nice memories for me. And it tastes absolutely delicious.
  • fletch123
    22 DEC, 2010
    Really good soup that is worth the work. This has become a staple recipe!
  • Daisy_Mae
    30 OCT, 2010
    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?
  • vanessita
    23 OCT, 2010
    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!
  • MPC15
    17 OCT, 2010
    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 : )
  • detroiterchick
    5 OCT, 2009
    Has anyone tried this with store-bought pumpkin puree?