This is a fun recipe! You may also want to try using mini pumpkins for serving individual portions. Now here's a stew sure to get attention have and the container is disposable and biodegradable! : have) A great addition to your fall menu plans.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetable Soup Yield: 6 Servings
Ingredients :
- 10-12 pound(s) pumpkin
- 28 ounce(s) diced tomoatoes
- 2 - celery stalks, diced
- 2 clove(s) garlic
- 3 - carrots
- 4 medium potatoes, cubed
- 1 medium onion, diced
- 1 - bell pepper, diced large
- 2 tablespoon(s) olive oil, extra virgin
- 4 - chicken breasts
- 4 cup(s) chicken broth
Intructions :
- Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside. \r\r
- 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. \r
- 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. \r
- Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor. \r\r \r
Rated 5/5 based on 91 Reviews
Keyword : pumpkin-stew-American-Vegetable Soup