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Pumpkin Soup with Wild Rice and Apples

'Small Sugar Pie' pumpkins are ideal for holding hearty servings of pumpkin soup, garnished with cooked wild rice, toasted almonds, and apples -- though it's just as delicious served in a regular soup bowl.

Source: Martha Stewart Living, October 2001



Cook's Notes

To convert a pumpkin into a bowl, remove all the seeds and strings with a sharp-edge spoon. Filling the pumpkin with boiling water moments before serving soup in it tempers the flesh and helps keep the food hot.

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