Best Martha Stewarts Pumpkin Soup In A Pumpkin Recipes

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WHITE BEAN AND SAUSAGE STEW IN PUMPKIN BOWLS



White Bean and Sausage Stew in Pumpkin Bowls image

Intense heat concentrates the pumpkin's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 21

2 cups dried navy beans
2 bay leaves
2 sprigs fresh thyme, plus 1 tablespoon leaves
1 teaspoon whole black peppercorns
5 cups homemade or low-sodium store-bought chicken stock
1 large onion, coarsely chopped
12 (about 2 pounds each) sugar pumpkins, washed and dried
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1 pound turkey sausage, casings discarded, coarsely chopped
3 dozen red pearl onions, peeled
14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
4 medium carrots, peeled and cut into 1/4-inch rounds
2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
1 stalk celery, trimmed and cut into 1/4-inch dice
1/2 pound white button mushrooms, trimmed and quartered
1 cup fresh shelled or thawed frozen baby peas
1/4 cup all-purpose flour
1 1/4 cups whole milk
2 tablespoons coarsely chopped fresh sage

Steps:

  • Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
  • Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
  • Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.
  • Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.
  • Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.
  • Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.

MARTHA STEWART'S PUMPKIN SOUP IN A PUMPKIN



Martha Stewart's Pumpkin Soup in a Pumpkin image

Make and share this Martha Stewart's Pumpkin Soup in a Pumpkin recipe from Food.com.

Provided by Lennie

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups chicken stock
2 -3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium sugar pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh flat-leaf parsley

Steps:

  • In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
  • Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
  • Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
  • Preheat oven to 350F degrees.
  • Cut the top off the sugar pumpkin and remove the seeds.
  • Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
  • Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
  • Repeat with remaining pumpkin mixture.
  • Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
  • Stir warm cream and reserved pumpkin into soup.
  • Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
  • Serve hot.

FRESH PUMPKIN SOUP



Fresh Pumpkin Soup image

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories     Lunch

Time 8h50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. , Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15x10x1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside., Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed with Everything Good image

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

Steps:

  • Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
  • Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
  • In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
  • Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  • Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

BEEF, PUMPKIN, AND SHIITAKE SOUP



Beef, Pumpkin, and Shiitake Soup image

This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped-the latter adds an exceptional hint of umami flavor.

Provided by Greg Lofts

Categories     Beef Recipes

Time 2h50m

Number Of Ingredients 12

3 pounds beef chuck, neck bones, shin bones, or oxtail (or a combination)
1 large onion, halved and peeled
Kosher salt
1/2 teaspoon whole black peppercorns
1 dried bay leaf
2 thyme sprigs
1 pound pumpkin or winter squash, such as Sugar Pie, calabaza, or butternut, peeled, seeded, and cut into bite-size pieces (2 1/2 cups), peels reserved
6 ounces shiitake mushrooms, stems removed and reserved, caps sliced into 1/2-inch pieces
1/2 small head Savoy or Napa cabbage (8 ounces), 1 large outer leaf removed and reserved, the rest cored and cut into bite-size pieces
1 basil sprig, plus more leaves for serving
3 tablespoons Thai or Vietnamese fish sauce, plus more to taste
2 tablespoons fresh lime juice, plus more to taste

Steps:

  • Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
  • Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.

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