- 2 cups vegetable broth
- 1 onion, chopped
- 1 green or red bell pepper, chopped
- 1 tsp garlic, minced
- 2 tsp chili powder
- 2 bay leaves
- 1 1/2 tsp oregano
- 3 carrots, chopped
- 2 ears corn, cut in 1 inch pieces
- 2 yams, peeled and cut in large chunks
- 2 white potatoes, peeled and cut in large chunks
- 10 ounce bag frozen petite whole onions
- 4 ounce can green chilies, chopped
- 4-5 pound pumpkin
- 2 tbsp pure maple syrup
Place 1/4 cup of the broth in a large pot. Add onion, bell pepper and garlic. Cook and stir until softened, about 5 minutes. Add chili powder, oregano, bay leaves and black pepper. Cook and stir for 2 more minutes. Add remaining broth, carrots, corn, yams, potatoes, frozen onions, and canned chilies. Cook, covered over low heat for 30 minutes.
Preheat oven to 350 degrees.
Meanwhile, prepare pumpkin by cutting off the top, as if you were going to make a jack-o-lantern. Set top aside. Clean out seeds and stringy portion. Brush the inside with the maple syrup. Put top back on. Place in a 9 x 12 inch baking dish with 1/2 inch water in the bottom. Bake for 30 minutes. Remove from oven.
Ladle the stew into the pumpkin, cover with pumpkin top and bake for 45 minutes.
Serve from the pumpkin, scooping out bits of pumpkin along with the stew. Serve in large bowls with some bread alongside, if desired.
Hint: This may seem like a lot of work, but it is very festive and delicious. It makes a wonderful holiday centerpiece.