pumpkin stew

arlene laflamme


after the birth of our 2nd child we wanted to set traditions that our children would enjoy. this pumpkin stew was the start. we celebrate the fall on october 31. the children would have supper that emphaasized the fall season. the dinner included pumpkin stew, fresh veggies, coldslaw, apple cider, homemade bread and to top it off apple pie. after dinner the children dressed for halloween. this way the celebration of fall and family was the highlighted verse halloween and candy. we have been doing this tradition for 25 years. at one time i did not think our children cared for this tradition until one year i decided not to do it. boy i was so surprised in the up roar....so the tradition continues

pinch tips: How to Brown Chicken





1 Hr


2 Hr


med size pumpkin
1 1/2-2 lb
ground beef
1 /2 c
1 10 oz
can cream of chicken soup
3 Tbsp
brown sugar
3-4 Tbsp
soy sauce
1- 4 oz
can mushroom stems
1- 8 oz
can water chestnuts sliced
1 1/2-2 c
cooked rice

Directions Step-By-Step

wash the outside of pumpkin. cut off top to the pumpkin being careful not to damage the stem of the pumpkin. clean out the pulp and discard. draw a face with a permanent marker on the center of the pumpkin. making sure not to go to far down on the pumpkin. as the pumpkin cooks it will settle.
brown the beef with the onions and drain off fat. combine beef with the soup, brown sugar, soy sauce and mushrooms.
simmer for 10 minutes. add rice and chestnuts.
spoon into the clean pumpkin shell. place pumpkin onto a cookie pan that has a small rim.
bake at 350 degree oven for 1-2 hours or until meat of the pumpkin is tender.
what is nice about this recipe is that the larger the pumpkin you just add more ground beef and rice. i have gone to a larger pumpkin and added extra ingredients. you can't go wrong. just a note watch out for the size of your pumpkin including the stem...so that it will fit in your oven!!

About this Recipe