Pumpkin Stew
By
Leslie Holt
@2holts
1
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
Notes from the Test Kitchen:
This is a fun recipe! You may also want to try using mini pumpkins for serving individual portions.
This is a fun recipe! You may also want to try using mini pumpkins for serving individual portions.
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
How to Make Pumpkin Stew
- 1Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
- 2Saute onions and celery in oil then add chicken and brown.
- 3Add all the cut up vegetables, salt, pepper, and broth. Let simmer 1 hour.
- 4Place pumpkin in shallow baking pan. Brush the sides of the pumpkin with oil.
- 5Fill with the stew mixture. Cook on 350 for 2 hours or until the pumpkin is tender. Serve.
- 6Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.
About Pumpkin Stew
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Collection: Fall Food
Other Tags: Quick & Easy, Healthy
