Pumpkin Stew

Name: Pumpkin Stew
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 10-12 lb pumpkin; 4 chicken breasts; 2 Tbsp olive oil, extra virgin; 1 bell pepper, diced large; 1 medium onion, diced; 4 medium potatoes, cubed; 3 carrots; 2 clove garlic; 2 celery stalks, diced; 28 oz diced tomoatoes; 4 c chicken broth

By Leslie Holt
@2holts

Now here's a stew sure to get attention - and the container is disposable and biodegradable! :-) A great addition to your fall menu plans.

Blue Ribbon Recipe

This is a fun recipe! You may also want to try using mini pumpkins for serving individual portions. The Test Kitchen

Rating:

★★★★☆ 13 votes4

Comments:

18 Comments

Serves:

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

10-12 lb

pumpkin
4

chicken breasts
2 Tbsp

olive oil, extra virgin
1

bell pepper, diced large
1 medium

onion, diced
4 medium

potatoes, cubed
3

carrots
2 clove

garlic
2

celery stalks, diced
28 oz

diced tomoatoes
4 c

chicken broth
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How to Make Pumpkin Stew

Step-by-Step

Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
Saute onions and celery in oil then add chicken and brown.
Add all the cut up vegetables, salt, pepper, and broth. Let simmer 1 hour.
Place pumpkin in shallow baking pan. Brush the sides of the pumpkin with oil.
Fill with the stew mixture. Cook on 350 for 2 hours or until the pumpkin is tender. Serve.
Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.