'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. (use veggie stock)
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).