Pumpkin And Apple Stew Recipes

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PORK, PUMPKIN AND APPLE STEW



Pork, Pumpkin and Apple Stew image

A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.

Provided by Outta Here

Categories     Stew

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon ground pepper
2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
3 tablespoons olive oil, divided
2 medium onions, peeled and sliced
2 cups chicken broth (I use low-sodium)
1 1/2 cups apple cider
1/4 cup cider vinegar
3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
2 lbs red potatoes, cut into 1-inch chunks
2 granny smith apples, unpeeled and cut into wedges
3/4 cup chicken broth (if needed)

Steps:

  • Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
  • Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
  • Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
  • Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
  • Add apples. Cover and simmer 20 minutes.
  • If stew is too thick, add remaining 3/4 cup broth.
  • Serve.

Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8

PUMPKIN AND APPLE STEW



Pumpkin and Apple Stew image

Fall's the time for hearty stews, soups, and bisques with lots of pumpkin! I made this up so I would have something to eat for about a week with some stew left over to freeze. I use a 6-oz bag of shredded carrot that I chop even finer in my food chopper, but otherwise this requires minimal measurement. Most of the spices I just shook in but the garlic powder, onion powder, coriander, salt, and pepper were measured. Gala and golden delicious apples are the best for this.

Provided by the80srule

Categories     Stew

Time 45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 16

1 (28 ounce) can pumpkin puree
4 cups vegetable stock (or broth)
2 teaspoons coriander powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 dash nutmeg
1 dash ground cloves
1 dash thyme
1 dash marjoram
1 dash cayenne pepper
15 ounces black beans, rinsed and drained
1/2 cup green onion, chopped
1 golden delicious apple, cored and chopped
6 ounces shredded carrots

Steps:

  • Mix the pumpkin and broth in a big pot together, feel free to add some butter or oil for creaminess.
  • Mix the spices with the pumpkin base.
  • Add the green onions, black beans, carrot, and apple pieces.
  • Bring the mixture to a boil, then let simmer on low heat for 30-35 minutes loosely covered. Serve with plain yogurt and toasted pumpkin seeds for garnish, with some crusty bread.

Nutrition Facts : Calories 203.3, Fat 0.9, SaturatedFat 0.3, Sodium 181.3, Carbohydrate 43.5, Fiber 10.5, Sugar 9.8, Protein 9.8

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