Monthly Archives: November 2012

Sausage and Bean Soup in Pumpkin Bowls

I’ve not done a great job with keeping this blog updated. I’m hoping to change that soon. I’ve lots of recipes and photos of said recipes that I need to post.

What better way to turn over a new leaf than sharing the recipe for our Halloween dinner. I came across a recipe on Martha Stewart’s website for White Bean and Sausage Soup in Pumpkin Bowls. There was a lot about the original recipe that appealed to me. However, do you really need leeks, onion, and pearl onions all in one soup? I think not! There were a few other changes I made that will be reflected in the recipe below.

Sausage and Bean Soup in Pumpkin Bowls

Ingredients:

  • 1 pound sweet Italian sausage, casing removed
  • 3 large leeks, white and pale-green parts only, halved and thinly sliced crosswise, rinsed well
  • 1 stalk celery, trimmed and cut into 1/4-inch dice
  • 4 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 medium to large red potatoes, chopped into bite size pieces
  • 2 cans great northern beans, drained and rinsed
  • 1 bay leaves
  • 4 cups chicken stock
  • 12 (about 2 pounds each) cooking pumpkins, washed and dried
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons butter
  • 1/2 pound white button mushrooms, trimmed and quartered
  • 1 cup thawed frozen baby peas
  • 1/4 cup rice flour
  • 1 can evaporated milk
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees. Using a steak knife (or a more appropriate tool if you have it), 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. Bake 25 minutes.
  2. In a large stockpot over medium-high heat, add sausage. Cook, and break up sausage until it is browned. Add 3 tablespoons butter,  potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and rice flour. Allow to cook for 2 minutes.
  3. Reduce heat to medium. Add the beans, peas, chicken broth, evaporated milk and bay leaf. Simmer for 30 minutes. Add salt and pepper to taste.
  4. Ladel soup into pumpkins and bake for an additional 15 minutes, or until pumpkins are tender.
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