Martha Stewart Pumpkin Harvest Soup

Harvest Pumpkin Soup Martha Stewart for 6-8 INGREDIENTS 1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved 6 tablespoons butter 3 cups homemade or low-sodium store-bought chicken broth 3 cups water 1 sprig fresh thyme 1 small parsnips (about 4 ounces), peeled and coarsely chopped 1 small Yukon Gold potatoes (about 6 ounces), peeled and coarsely chopped 1 small carrot (about 4 ounces), peeled and coarsely chopped 2 small shallots, finely chopped (about 1 / 4 cup) 1 / 2Cup dry white wine 3 tablespoons heavy cream 1 tablespoon packed light brown sugar 2 teaspoons salt Freshly ground black pepper DIRECTIONS Preheat oven to 400 degrees on the taste. Place cut sides down the middle pumpkin on a rimmed baking pan. Cook until tender, about 50 minutes. Scoop flesh and puree in a food processor (you should have 2 cups). Melt 1 tablespoon butter in a saucepan over medium heat. Add reserved cooking pumpkin seeds and fibers, and for 4 minutes. Broth,Water and thyme and bring to a simmer sweet, you can. Bake for 90-10 minutes. Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add boiled pumpkin puree, parsnips, potatoes and turnips, and 5 minutes. Shallots and cook until tender, about 4 minutes. Add wine and cook until the liquid has reduced by half. The tribe-pumpkin seed mixture, broth, discarding solids, and reservations. Wine-broth mixture to the pumpkin. Bring to a simmer and cook for 20 minutes. Allow to cool. Step Soup...