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Our family Halloween tradition is to make this pumpkin stew every year. It’s cooked in an actual pumpkin and it makes the best warm meal before heading out to trick-or-treat or to enjoy other fall activities.
Pumpkin Stew Ingredients:
1 Large Pumpkin
2 large onions, chopped
4 large garlic cloves, chopped
3 pounds roast or steak, cubed and pre-cooked
Large can of diced tomatoes
1 tablespoon tomato paste or ketchup
1 box beef stock
Oregano, salt, pepper to taste
2-3 carrots, chopped
5-8 medium potatoes, cubed
1-2 cups raw pumpkin puree
2 cans sweet corn
1 can yellow peaches, drained and cubed
Pumpkin Stew Preparation:
To prepare the pumpkin, cut the top to form a lid. Cut the lid at an angle so that it won’t fall in. You can keep the stem for a handle. Remove the seeds and discard (or save them for roasted pumpkin seeds). Leave a solid wall of pumpkin. Brush the inside of the cleaned pumpkin with melted butter and sprinkle with sugar. Set the pumpkin aside on a baking sheet or in a baking dish.
Cook the onion and garlic in the oil until soft but not browned. Brown the beef in the oil with the onion mixture.
Combine the tomatoes, tomato paste, half the stock and spices to the meat and onions in a saucepan. Cover and simmer until the meat is almost cooked. This should take 30 minutes to 1 hour.
While the stock is cooking, put the pumpkin shell in the oven at 375 degrees for 30 minutes (it may take longer if the walls are thick). Don’t overcook.
Add the carrots, potatoes and pumpkin to the saucepan and cover with the remaining stock. Return to a boil and simmer for 20 to 30 minutes or until the meat is tender, the potatoes are cooked, and the liquid is thickened.
Stir in the sweet corn and peaches and simmer for another 15 minutes. Ladle the stew into the pumpkin. Put back into the oven for 10 to 15 minutes and serve. Makes 8-10 servings.