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Gallery White Bean and Sausage Stew in Pumpkin Bowls Recipe Summary Servings: 12

Ingredients Ingredient Checklist 2 cups dried navy beans 2 bay leaves 2 sprigs fresh thyme, plus 1 tablespoon leaves 1 teaspoon whole black peppercorns 5 cups homemade or low-sodium store-bought chicken stock 1 large onion, coarsely chopped 12 (about 2 pounds each) sugar pumpkins, washed and dried 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 3 tablespoons unsalted butter 1 pound turkey sausage, casings discarded, coarsely chopped 3 dozen red pearl onions, peeled 14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise 4 medium carrots, peeled and cut into 1/4-inch rounds 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well 1 stalk celery, trimmed and cut into 1/4-inch dice 1/2 pound white button mushrooms, trimmed and quartered 1 cup fresh shelled or thawed frozen baby peas 1/4 cup all-purpose flour 1 1/4 cups whole milk 2 tablespoons coarsely chopped fresh sage

Gallery White Bean and Sausage Stew in Pumpkin Bowls

Recipe Summary Servings: 12

White Bean and Sausage Stew in Pumpkin Bowls

White Bean and Sausage Stew in Pumpkin Bowls

White Bean and Sausage Stew in Pumpkin Bowls

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2 cups dried navy beans 2 bay leaves 2 sprigs fresh thyme, plus 1 tablespoon leaves 1 teaspoon whole black peppercorns 5 cups homemade or low-sodium store-bought chicken stock 1 large onion, coarsely chopped 12 (about 2 pounds each) sugar pumpkins, washed and dried 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 3 tablespoons unsalted butter 1 pound turkey sausage, casings discarded, coarsely chopped 3 dozen red pearl onions, peeled 14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise 4 medium carrots, peeled and cut into 1/4-inch rounds 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well 1 stalk celery, trimmed and cut into 1/4-inch dice 1/2 pound white button mushrooms, trimmed and quartered 1 cup fresh shelled or thawed frozen baby peas 1/4 cup all-purpose flour 1 1/4 cups whole milk 2 tablespoons coarsely chopped fresh sage

Directions

Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.

Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.

Preheat oven to 350 degrees. Using a keyhole saw, 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 lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.

Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.

Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.

Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.

Reviews (7)

 Add Rating & Review     95 Ratings   5 star values:        16    4 star values:        32    3 star values:        34    2 star values:        10    1 star values:        3

Reviews (7)

Add Rating & Review     95 Ratings   5 star values:        16    4 star values:        32    3 star values:        34    2 star values:        10    1 star values:        3

Add Rating & Review

95 Ratings 5 star values: 16 4 star values: 32 3 star values: 34 2 star values: 10 1 star values: 3

95 Ratings 5 star values: 16 4 star values: 32 3 star values: 34 2 star values: 10 1 star values: 3

95 Ratings 5 star values: 16 4 star values: 32 3 star values: 34 2 star values: 10 1 star values: 3

  • 5 star values: 16 4 star values: 32 3 star values: 34 2 star values: 10 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       10/10/2018   I love serving in food bowls.This recipe is very good! As the roast turkey is the main attraction for Thanksgiving I make a vegan stew to be served from the shell, also very impressive! I hollow out the four colors of peppers for dip/nibbles. When making a large batch of warm creamy dip I hollow out a round bread loaf. Looking forward to the coming holidaze? Me too!!raf  

Martha Stewart Member     Rating: 4 stars       10/08/2016   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.  

Martha Stewart Member     Rating: Unrated       10/28/2014   We make this every Halloween night as a traditional dinner party and every year it is a huge hit!  

Martha Stewart Member     Rating: Unrated       11/13/2013   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 :)  

Martha Stewart Member     Rating: Unrated       11/12/2010   I had this at a friend's party this past weekend and it was AMAZING...making it tonight!  

Martha Stewart Member     Rating: Unrated       09/24/2009   Fabulous fall stew. This recipe tastes best the Day it is prepared. I skip the pumpkin shells and serve in soup bowls.

    Martha Stewart Member

    Rating: 5 stars 10/10/2018

I love serving in food bowls.This recipe is very good! As the roast turkey is the main attraction for Thanksgiving I make a vegan stew to be served from the shell, also very impressive! I hollow out the four colors of peppers for dip/nibbles. When making a large batch of warm creamy dip I hollow out a round bread loaf. Looking forward to the coming holidaze? Me too!!raf

Rating: 5 stars

Rating: 4 stars 10/08/2016

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.

Rating: 4 stars

Rating: Unrated 10/28/2014

We make this every Halloween night as a traditional dinner party and every year it is a huge hit!

Rating: Unrated

Rating: Unrated 11/13/2013

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 :)

Rating: Unrated 11/12/2010

I had this at a friend’s party this past weekend and it was AMAZING…making it tonight!

Rating: Unrated 09/24/2009

Fabulous fall stew. This recipe tastes best the Day it is prepared. I skip the pumpkin shells and serve in soup bowls.

All Reviews for White Bean and Sausage Stew in Pumpkin Bowls

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for White Bean and Sausage Stew in Pumpkin Bowls

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest