Festive Pumpkin Stew
By Mary McDougall
Serves: 8
Prep Time: 60 min
Cook Time: 80 min
Ingredients
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
Several twist of fresh ground pepper
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
Directions
1
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.
2
Preheat oven to 350 degrees.
3
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.
4
Ladle the stew into the pumpkin, cover with pumpkin top and bake for 45 minutes.
5
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.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.