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Gallery Harvest Pumpkin Soup Credit: Krause, Johansen Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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

Gallery Harvest Pumpkin Soup Credit: Krause, Johansen

Recipe Summary Servings: 8

Harvest Pumpkin Soup      Credit: Krause, Johansen

Harvest Pumpkin Soup

Credit: Krause, Johansen

Harvest Pumpkin Soup

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

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.

Reviews (8)

 Add Rating & Review     96 Ratings   5 star values:        23    4 star values:        31    3 star values:        26    2 star values:        12    1 star values:        4

Reviews (8)

Add Rating & Review     96 Ratings   5 star values:        23    4 star values:        31    3 star values:        26    2 star values:        12    1 star values:        4

Add Rating & Review

96 Ratings 5 star values: 23 4 star values: 31 3 star values: 26 2 star values: 12 1 star values: 4

96 Ratings 5 star values: 23 4 star values: 31 3 star values: 26 2 star values: 12 1 star values: 4

96 Ratings 5 star values: 23 4 star values: 31 3 star values: 26 2 star values: 12 1 star values: 4

  • 5 star values: 23 4 star values: 31 3 star values: 26 2 star values: 12 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       07/09/2018   Nice consistency and flavor.  

Martha Stewart Member     Rating: 5 stars       10/08/2017   I loved the earthiness of this soup and using root vegetables instead of making it a sweet or curried soup. Takes a little more time to make because your enhancing the stock with the seeds & membranes of the pumpkin. Will definitely make again.  

Martha Stewart Member     Rating: Unrated       07/11/2014   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.  

Martha Stewart Member     Rating: Unrated       12/22/2010   Really good soup that is worth the work. This has become a staple recipe!  

Martha Stewart Member     Rating: Unrated       10/30/2010   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?  

Martha Stewart Member     Rating: Unrated       10/23/2010   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!  

Martha Stewart Member     Rating: Unrated       10/17/2010   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 : )  

Martha Stewart Member     Rating: Unrated       10/05/2009   Has anyone tried this with store-bought pumpkin puree?

    Martha Stewart Member

    Rating: 5 stars 07/09/2018

Nice consistency and flavor.

Rating: 5 stars

Rating: 5 stars 10/08/2017

I loved the earthiness of this soup and using root vegetables instead of making it a sweet or curried soup. Takes a little more time to make because your enhancing the stock with the seeds & membranes of the pumpkin. Will definitely make again.

Rating: Unrated 07/11/2014

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.

Rating: Unrated

Rating: Unrated 12/22/2010

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

Rating: Unrated 10/30/2010

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?

Rating: Unrated 10/23/2010

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!

Rating: Unrated 10/17/2010

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 : )

Rating: Unrated 10/05/2009

Has anyone tried this with store-bought pumpkin puree?

All Reviews for Harvest Pumpkin Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Harvest Pumpkin Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest