pumpkin stew

Name: Pumpkin Stew
Prep time: 1 h
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 10-12 pound(s) pumpkin; 4 - chicken breasts; 2 tablespoon(s) olive oil, extra virgin; 1 - bell pepper, diced large; 1 medium onion, diced; 4 medium potatoes, cubed; 3 - carrots; 2 clove(s) garlic; 2 - celery stalks, diced; 28 ounce(s) diced tomoatoes; 4 cup(s) chicken broth

(13 RATINGS)

424 Pinches 1 Photo

Leslie Holt

Franklin, TN

Updated on Aug 20, 2010

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

Rate

Blue Ribbon Recipe

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

— The Test Kitchen

prep time 1 Hr

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

10-12 pounds pumpkin
4 - chicken breasts
2 tablespoons olive oil, extra virgin
1 - bell pepper, diced large
1 medium onion, diced
4 medium potatoes, cubed
3 - carrots
2 cloves garlic
2 - celery stalks, diced
28 ounces diced tomoatoes
4 cups chicken broth

How To Make pumpkin stew

Step 1

Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.

Step 2

Saute onions and celery in oil then add chicken and brown.
Step 3

Add all the cut up vegetables, salt, pepper, and broth. Let simmer 1 hour.
Step 4

Place pumpkin in shallow baking pan. Brush the sides of the pumpkin with oil.
Step 5

Fill with the stew mixture. Cook on 350 for 2 hours or until the pumpkin is tender. Serve.
Step 6

Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.
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