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Large, woody pumpkins are perfect for jack-o’-lanterns; save the tender little ones for this savory soup, a well-deserved treat after a chilly leaf-raking session.
Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated until you’re ready to make the soup.
You’ll need to make the Parsley Croutons before you begin.
Check out all the best of pumpkins on Chowhound.
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