The lucky winners of  my Halloween book giveaway contest for the Usborne Halloween Activities books are:

1. Jenn at Poohza’s Ponderings
2. Michelle M.
3. Lana B.
4. Kathy C.
5. Linda P.
6. Mary M.

As soon as I get everyone’s mailing info, I will send the books out.

In the meantime, I’ve been coming across some wonderful pumpkin soup and stew recipes where the pumpkin is used as a bowl. This one for White Bean and Sausage Stew in Pumpkin Bowls from Martha Stewart is one of the better ones.

White Bean and Sausage Stew in Pumpkin Bowls 
Serves 12
(Since this is such a large recipe – are you really going to serve 12 people or buy 12 pumpkins? – you may want to halve it.)

Ingredients:

1.  2 cups dried navy beans
2. 2 bay leaves
3. 2 sprigs fresh thyme, plus 1 tablespoon leaves
4. 5 cups homemade or low-sodium store-bought chicken stock
5. 1 large onion, coarsely chopped
6. 12 sugar pumpkins (about 2 pounds each), washed and dried
7. 1/2 cup extra-virgin olive oil
8. Coarse salt and freshly ground pepper
9. 3 tablespoons unsalted butter
10. 1 pound turkey sausage, casings discarded, coarsely chopped
11. 3 dozen red pearl onions, peeled
12. 14 small red fingerling or new potatoes (about 12 ounces), halved lengthwise
13. 4 medium carrots, peeled and cut into 1/4-inch rounds
14. 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
15. 1 celery stalk, trimmed and cut into 1/4-inch dice
16. 1/2 pound white button mushrooms, trimmed and quartered
17. 1 cup fresh shelled or thawed frozen baby peas
18. 1/4 cup all-purpose flour
19. 1 1/4 cups whole milk
20. 2 tablespoons coarsely chopped fresh sage
21. 1 teaspoon whole black peppercorns

Directions:

1. 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.
2. 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.
3. Preheat oven to 350°. 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.
4. 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.
5. 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.
6. Preheat oven to 350°. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.

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