Pumpkin Stew Recipe @pinch

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.

pumpkin stew
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

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Keyword : pumpkin-stew-American-Vegetable Soup

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