Pumpkin Stew Recipes

PUMPKIN STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

PUMPKIN VEGETABLE STEW

Steps:

• In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

PUMPKIN STEW

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

HOMEMADE PUMPKIN STEW

Steps:

• In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes.
• Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
• Cover and bring to a boil, then remove cover and continue cooking on a slow boil for approximately 15 minutes, add the mushrooms. Continue to cook until veggies are tender. Taste for salt. Serve immediately. Enjoy!

PERSIAN-STYLE PUMPKIN STEW

Steps:

• Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
• Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
• Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

PUMPKIN VEGETABLE CURRY STEW

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relishlike sauce.
• Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes. Remove the Scotch bonnet pepper before serving.

PUMPKIN STEW (COOKED IN THE PUMPKIN)

Steps:

• Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
• Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
• Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
• Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

STEWED PUMPKIN

Steps:

• Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm.

HALLOWEEN PUMPKIN STEW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
• Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
• Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
• Pour mixture from the skillet into the pumpkin and replace lid.
• Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

PUMPKIN STEW

Steps:

• In a dutch oven, brown meat in 2 tablespoons oil.
• Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper.
• Cover and simmer for 2 hours.
• Stir in bouillon and tomatoes.
• Wash pumpkin; cut a 6-8 inch circle around top stem.
• Remove top and set aside; discard seeds and loose fibers from inside.
• Place pumpkin in a shallow sturdy baking pan.
• Spoon stew into pumpkin and replace the top.
• Brush outside of pumpkin with remaining oil.
• bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake).
• Serve stew from pumpkin, scooping out a little pumpkin with each serving.