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Harvest Pumpkin Soup

  • servings: 8
Photography: John Kernick

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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

  1. Step 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. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, October 2007

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Reviews (6)

  • 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.

  • 22 Dec, 2010

    Really good soup that is worth the work. This has become a staple recipe!

  • 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?

  • 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!

  • 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 : )

  • 5 Oct, 2009

    Has anyone tried this with store-bought pumpkin puree?