Pumpkin Stew

Amy Alusa


When I saw this on Taste of Home, I got so excited. This was some time ago, but I like to make it every fall. It is so delicious and so much fun to serve it right in the pumpkin! We all really enjoy it, and pumpkin stew is such a warm and cozy comfort food. This recipe was submitted to Taste of Home by Donna Mosher of Augusta, Montana. I hope you enjoy it as much as we do!

★★★★★ 1 vote
Yield: 8-10 servings
2 Hr 30 Min
2 Hr


2 lb
beef stew meat, cut into cubes
kitchen bouquet
3 Tbsp
canola oil
1 c
3 large
potatoes, peeled and cut into 1 inch cubes
4 medium
carrots, sliced
1 large
green pepper, cut into 1/2 inch pieces
garlic cloves, minced
1 medium
onion, chopped
2 tsp
1/2 tsp
2 Tbsp
beef bouillon granules or finely crushed cubes, or beef consume
1 can(s)
14-1/2 ounces) diced tomatoes, undrained
pumpkin (10 to 12 pounds)


1In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
2Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
3Nutritional Facts
1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.
Originally published as Pumpkin Stew in Taste of Home October/November 1995, p37
4Original Recipe and Picture come from: Taste of Home, Recipe via: Donna Mosher, Augusta, Montana. tasteofhome.com/Recipes/Pumpkin-Stew I have slightly adjusted this to my own tastes.

About this Recipe

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy