Pumpkin Vegetable Stew Recipes

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ROASTED VEGETABLE CURRY WITH PUMPKIN



Roasted Vegetable Curry with Pumpkin image

Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.

Provided by SteveT

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 15

2 tablespoons vegetable oil, divided
1 cup chopped sweet potato
1 cup chopped beet
1 cup chopped peeled pumpkin
½ head cauliflower, broken into florets
1 small onion, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 ½ cups tomato puree
1 teaspoon white sugar
water as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
  • Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
  • Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
  • Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
  • Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 29.5 g, Fat 7.9 g, Fiber 7.1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 94.6 mg, Sugar 10.4 g

PUMPKIN STEW



Pumpkin Stew image

This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!

Provided by Cathryn Gross

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

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.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES



Lentil Stew With Pumpkin or Sweet Potatoes image

This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 15

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

Steps:

  • Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
  • Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 5 grams, TransFat 0 grams

PUMPKIN VEGETABLE CURRY STEW



Pumpkin Vegetable Curry Stew image

Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 6 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana or Irish potato, chopped
1 whole Scotch bonnet pepper (green recommended)

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.

HOMEMADE PUMPKIN STEW



Homemade Pumpkin Stew image

An easy Fall stew recipe, a delicious Pumpkin Stew with Sausages will be sure to warm you up this cool fall and winter season.

Provided by Rosemary Molloy

Categories     Main Dish

Time 45m

Number Of Ingredients 13

2 tablespoons olive oil
1 small shallot (chopped)
1 pound hot or mild Italian sausage (sliced 1/2 inch / 1.5cm)
1 clove garlic (minced)
2 medium potatoes (cubed)
2 small carrots (peeled and chopped)
12 1/2 ounces pumpkin or squash (cubed)
3 cups vegetable broth (stock)
1/2 teaspoon oregano
1-2 dashes hot pepper flakes or pepper (if desired)
2 stems fresh rosemary*
2 stems fresh thyme*
6-7 small/medium mushrooms (quartered)

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!

Nutrition Facts : Calories 565 kcal, Carbohydrate 26.14 g, Protein 20.34 g, Fat 42.85 g, SaturatedFat 13.85 g, Cholesterol 86.18 mg, Sodium 1564.06 mg, Fiber 4.25 g, Sugar 5.67 g, ServingSize 1 serving

PUMPKIN VEGETABLE STEW



Pumpkin Vegetable Stew image

I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 10

4 cups cubed peeled pumpkin or winter squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chicken broth
2 cups fresh cut green beans (1-inch pieces)
1 cup fresh or frozen corn
1/2 cup sliced onion
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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