Martha Stewart's Pumpkin Soup In A Pumpkin

Martha says this is a

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.

chicken stock, pumpkin, onion, garlic, kosher salt, dried thyme leaves, peppercorns, sugar pumpkin, heavy cream, fresh flat-leaf parsley