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White Bean and Sausage Stew in Pumpkin Bowls

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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.

Source: Martha Stewart Living, October 2006
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  • suemenzshawca
    8 OCT, 2016
    I make a vegetarian version of this every Thanksgiving and serve it from a single, bigger sweet pumpkin. Makes a nice table center piece when you don't have a turkey. I replace the turkey sausage with Yves breakfast links or tofurkey sausage and the chicken broth for vegetable broth. Always a big hit and requested every year.
    Reply
  • suemenzshawca
    8 OCT, 2016
    I make a vegetarian version of this every Thanksgiving and serve it from a single, bigger sweet pumpkin. Makes a nice table center piece when you don't have a turkey. I replace the turkey sausage with Yves breakfast links or tofurkey sausage and the chicken broth for vegetable broth. Always a big hit and requested every year.
    Reply
  • Laurenalice
    28 OCT, 2014
    We make this every Halloween night as a traditional dinner party and every year it is a huge hit!
    Reply
  • Misstapher
    13 NOV, 2013
    This was great. I used canned navy beans since I had them in the cupboard. I added 3 cups of homemade chicken stock and 1 cup water along with the cream. I had 1 large sugar pumpkin and I roasted it and then scooped out some flesh and mixed it into the soup as I didn't want to serve it in the pumpkin. It gave the soup a really nice golden color! I will be making this again :)
    Reply
  • lisalisal
    12 NOV, 2010
    I had this at a friend's party this past weekend and it was AMAZING...making it tonight!
    Reply
  • salvanv
    24 SEP, 2009
    Fabulous fall stew. This recipe tastes best the Day it is prepared. I skip the pumpkin shells and serve in soup bowls.
    Reply

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