Martha Stewart'S Pumpkin Soup In A Pumpkin

• 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

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

chicken stock, pumpkin, onion, clove garlic, kosher salt, thyme, peppercorns, sugar pumpkin, heavy cream, parsley

Taken from www.food.com/recipe/martha-stewarts-pumpkin-soup-in-a-pumpkin-13557 (may not work)