Reader Recipes pumpkins for pumpkin stew

Published on November 12th, 2013 | by Reader Recipe

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Pumpkin Stew (a reader recipe!)

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by Brad Wolff / Eatopia Catering

pumpkins for pumpkin stew

Served in the pumpkin itself, this makes a beautiful centerpiece.  Use a pumpkin that is wider than it is tall so that it will stand upright without tilting.  Buy your pumpkin before Halloween or they might not be available.  If uncut, a pumpkin will last about 6 weeks.  Store in a cool place but do not let freeze.

Pumpkin Stew

Yield: about 4 quarts

Ingredients

  • 1/3 cup olive oil
  • 2 medium yellow onions, diced
  • 2 large cloves garlic, minced
  • 2 cups water
  • 3 tablespoons fresh Basil or 1 1/2 tablespoons dried
  • 3 tablespoons fresh Oregano or 1 1/2 tablespoons dried
  • 2 teaspoons fresh Marjoram or 1 teaspoon dried
  • 2 bay leaves
  • 1/2 teaspoon  black pepper or to taste
  • 6 large tomatoes, peeled and diced (1 quart) or 2 – 15 oz. cans diced tomatoes with liquid
  • 3 cups fresh corn, cut off the cob or 12 oz. frozen corn
  • 2 teaspoons salt, or more to taste

Method

  1. IF USING FRESH PUMPKIN: Cut top from pumpkin and scoop out seeds and stringy fibers. With a large spoon, scrape out pumpkin pulp, being careful to leave at least a half inch on the sides and bottom so it will stand up.
  2. TO PREPARE STEW: Put olive oil in a 5 quart or larger pot over medium-high heat. Sauté onions, and garlic until tender. Drain navy beans and add to pot with pumpkin, water, herbs and pepper. Bring to a boil, then turn heat to low. Cover and simmer, stirring occasionally, 1 hour if using canned beans or 3 hours if using dry beans. Add tomatoes, corn and salt. Simmer 30 minutes, stirring occasionally.
  3. WHEN READY TO SERVE, place pumpkin shell on serving platter and ladle hot stew into it.

Image Credit: Pumpkins photo via Shutterstock


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