Festive Pumpkin Stew
By Mary McDougall
Prep Time: 60 min
Cook Time: 80 min
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.