ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
PUMPKIN SOUP
This Pumpkin Soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- If you are using pig's tail, soak it in two 10-minute water baths and rinse. Place it in a large soup pot along with the beef, pumpkin and water. Bring to a boil, reduce the heat to medium-low and simmer until the pumpkin has dissolved and the beef is tender, about 1 1/2 hours.
- Meanwhile, to prepare the spinners, in a medium-size bowl, sift together the flour and salt. And the water and blend with a wooden spoon until a ball is formed. Flour your hands and knead slightly to form a soft dough. Add more flour if the dough is too sticky. Cover and set aside.
- When the meat is tender, remove it from the pot. Separate the meat from the bones, chop it, and return it to the pot. Bring to a brisk simmer over medium heat and add the scallions, garlic, Scotch bonnet pepper, thyme, salt (if not using pig's tail), and black pepper. If using, place the yam in the pot.
- Bring to a simmer again. Form the spinners by rolling small pieces of dough between your floured palms to form 1-inch-long oblong shapes. Drop the spinners into the soup one at a time. Stir gently to prevent them from sticking to the bottom. Continue to cook the soup for 15 minutes. Remove the whole Scotch bonnet pepper before serving.
HARVEST PUMPKIN SOUP
This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- 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.
MARTHA STEWART'S PUMPKIN SOUP IN A PUMPKIN
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
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.
MARTHA STEWART'S PUMPKIN PIE
I received an email today with a few copycat recipes in it. I don't see this one on Zaar...Tip: For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as 'New England Pie' and 'Sugar Pie,' weighs from five to eight pounds and is known for its sweet, fine-grained flesh. Source: Martha Stewart Per Serving Calories: 235 kcal | Carbohydrates: 37 g | Dietary Fiber: 1 g | Fat: 7g | Protein: 7 g | Sugars: 28 g
Provided by senseicheryl
Categories Healthy
Time 50m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs. Beat well. Add evaporated milk and combine. Set aside.
- Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
- Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 221.3, Fat 6.8, SaturatedFat 3.4, Cholesterol 122, Sodium 242.4, Carbohydrate 34.5, Fiber 0.3, Sugar 27, Protein 6.7
WHITE BEAN AND SAUSAGE STEW IN PUMPKIN BOWLS
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
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 PIE
This is out of Martha Stewart's Living Magazine. It really uses pumpkins, not that weird canned stuff.
Provided by NEPAfoodie
Categories Pie
Time 2h45m
Yield 1 pies, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Place the pumpkin cut-side down on a baking pan, and roast until tender, 50 to 60 minutes.
- Meanwhile, lightly dust a clean surface with flour, and roll out each circle of dough to a 14-inch diameter. Fit circles into the plates, being careful not to stretch the dough too thin; create the edges of your choice. Using a fork, prick the dough all over. Transfer to the freezer until firm, about 15 minutes. Remove pumpkin from oven, and set aside to cool.
- Using a large spoon, scrape out and discard the seeds. Remove the flesh from the skin, and transfer it to the bowl of a food processor. Process until the pumpkin is completely pureed without any solid pieces, about 1 minute. Transfer 2 cups of the pumpkin to a large bowl. Add the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, and evaporated milk, and mix well until well combined; set aside.
- Fill pie shell with dried beans, and bake for 15 minutes. Remove beans and bake 5 minutes more. Remove pie crust from the oven. Reduce oven temperature to 350°.
- Pour the pumpkin filling into the pie shell. Return to the oven to bake until all but the center is set, 40 to 45 minutes. (If the crust gets too dark, cover the edges with foil.) The filling will be slightly loose in the center but will firm up as it cools. Place on a wire rack until completely cool.
- Serve the chilled pie with whipped cream.
Nutrition Facts : Calories 182.8, Fat 5.2, SaturatedFat 2.6, Cholesterol 91.7, Sodium 226.2, Carbohydrate 29.6, Fiber 0.3, Sugar 21.8, Protein 5.6
MARTHA STEWART'S PUMPKIN CUPCAKES RECIPE - (3.4/5)
Provided by á-100
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
More about "martha stewarts pumpkin soup in a pumpkin recipes"
MARTHA STEWART ROASTED PUMPKIN SOUP RECIPE
From recipes.sparkpeople.com
ROASTED PUMPKIN SOUP RECIPE MADE IN MARTHA STEWART …
From betweennapsontheporch.net
MARTHA STEWART COLLECTION 2-PC. LIDDED HARVEST PUMPKIN SOUP …
SPICY PUMPKIN SOUP - MARTHA STEWART WANNABEES! | BEST …
From bestdestinationwedding.com
MARTHA STEWART SUGAR PUMPKIN PIE RECIPE - DELISH
From delish.com
MARTHA STEWART’S PUMPKIN GRILLED CHEESE RECIPE IS THE EXCELLENT …
From thesushiholic.com
MARTHA STEWART’S PUMPKIN GRILLED CHEESE IS THE PERFECT
From sheknows.com
CALORIES IN MARTHA STEWART ROASTED PUMPKIN SOUP
From recipes.sparkpeople.com
MARTHA STEWART S PUMPKIN SOUP IN A PUMPKIN RECIPE - WEBETUTORIAL
From webetutorial.com
MARTHA STEWART'S HARVEST PUMPKIN SOUP - YOUTUBE
From youtube.com
BEST PUMPKIN RECIPES TO MAKE THIS FALL | MARTHA STEWART
From marthastewart.com
MARTHA STEWART'S PUMPKIN-ORANGE BREAD - THE DR. OZ SHOW
From drozshow.com
TODAY: MARTHA STEWART PUMPKIN SOUP RECIPE - RECAPO
From recapo.com
PUMPKIN SOUP RECIPE MARTHA STEWART : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN
From champsdiet.com
MARTHA STEWART'S PUMPKIN GRILLED CHEESE RECIPE IS PERFECT FOR FALL ...
From eatingwell.com
ROASTED PUMPKIN SOUP - MARTHA STEWART RECIPES | ROASTED …
From pinterest.ca
MARTHA STEWART JUST SHARED HER FOOLPROOF PUMPKIN BREAD RECIPE …
From yahoo.com
MARTHA STEWART MAKES 4 PUMPKIN RECIPES - YOUTUBE
From youtube.com
21 BEST MARTHA STEWART PUMPKIN PANCAKES - HOME, FAMILY, STYLE …
From therectangular.com
PUMPKIN SOUP RECIPE & VIDEO | MARTHA STEWART | PUMPKIN SOUP, …
From pinterest.ca
SOUP RECIPE - MARTHA STEWART
From martha.com
ENJOY A BOWL OF MARTHA STEWART'S PUMPKIN SOUP AT 'FRIENDSGIVING'
From today.com
ROASTED PUMPKIN SOUP RECIPE | RECIPE | ROAST PUMPKIN SOUP, …
From pinterest.com
MARTHA BAKES: PUMPKIN EPISODE | PBS FOOD
From pbs.org
MARTHA STEWART PATTERSON FIGURAL PUMPKIN SOUP TUREEN & SPOON
From martha.com
PUMPKIN PUDDING | PUNCHFORK
From punchfork.com
MARTHA'S PUMPKIN AND WHITE BEAN SOUP RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love