Pumpkin Stew Cooked In The Pumpkin Recipes

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PUMPKIN STEW



Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

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.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

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 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

PERSIAN-STYLE PUMPKIN STEW



Persian-Style Pumpkin Stew image

Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice.

Provided by Soheila

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h50m

Yield 4

Number Of Ingredients 14

3 tablespoons vegetable oil, divided
½ pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
½ teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
½ teaspoon ground cinnamon
⅓ teaspoon saffron

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.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 37.7 g, Cholesterol 62.5 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 7.8 g, Sodium 1214.6 mg, Sugar 20.5 g

BEEF STEW IN A PUMPKIN



Beef Stew in a Pumpkin image

I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.

Provided by Mirj2338

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 24

1 (12 lb) plump, very fresh pumpkin (with a wide, steady base)
4 tablespoons olive oil
2 lbs beef, cut in 1" cubes
2 tablespoons brandy
1 cup coarsely chopped green onion
1/2 cup chopped green pepper
3 cloves minced garlic
3 cups beef stock
1 cup madeira wine or 1 cup dry sherry
3 medium tomatoes, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 1/2 lbs white potatoes, peeled and cut into 1/2" cubes
1 1/2 lbs sweet potatoes, peeled and cut into 1/2" cubes
1/2 lb zucchini, slices about 1/4" thick
1 cup corn
12 -14 dried apricots
12 -14 pitted prunes
1/2 cup margarine
1/2 cup brown sugar
3 tablespoons cinnamon
1 pinch ground cloves

Steps:

  • Scrub pumpkin well.
  • Heat 3 tablespoons oil in 5 quart casserole over medium heat.
  • Add beef in batches to brown on all sides.
  • Warm brandy, ignite and pour over beef.
  • Transfer meat to platter and set aside.
  • In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
  • Add stock and madeira and bring to boil.
  • Scrape sides and return meat and juices to pot.
  • Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
  • Cover, reduce heat to low and cook 15 minutes.
  • Add potatoes and cook 15 minutes more.
  • Stir in zucchini and cook 10 minutes more.
  • Add corn, apricots and prunes and cook another 5 minutes.
  • Keep stew warm on low heat while preparing pumpkin.
  • Preheat oven to 375 degrees Fahrenheit.
  • Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
  • Scrape out seeds and string fibers from lid and base.
  • Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
  • Replace lid and bake pumpkin in roasting pan about 40 minutes.
  • Pour juices from pumpkin into stew and stir well.
  • Place stew into pumpkin and bake about 15 minutes longer.

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

PUMPKIN STEW WITH LAMB



Pumpkin Stew With Lamb image

Provided by Craig Claiborne

Categories     dinner, one pot, main course

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons corn, peanut or vegetable oil
1 1/2 cups finely chopped onions
1 teaspoon finely minced garlic
3 tablespoons flour
1 cup dry white wine
1 1/2 cups water
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon finely chopped hot green chili, such as jalapeno pepper
4 cups cubed pumpkin (see box for instructions)
1/2 teaspoon finely chopped fresh rosemary leaves or half that amount dried
1 cup fresh or frozen whole kernel corn

Steps:

  • Sprinkle meat with salt and pepper and set aside.
  • Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
  • Scoop out meat and add remaining cubes to the fat still in the casserole. Cook, stirring, about 3 minutes, or until pieces are well browned. Scoop out second batch and add to the first.
  • Put onions in the casserole and add garlic. Cook, stirring, about 1 minute, and return meat pieces to the casserole. Sprinkle flour over all and stir to coat pieces evenly.
  • Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely. Bring to boil and simmer about 40 minutes. Add pumpkin. Continue cooking about 20 minutes longer. Stir in rosemary and corn and bring to boil. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 103 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 51 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams

PUMPKIN STEW (COOKED IN THE PUMPKIN)



Pumpkin Stew (Cooked in the Pumpkin) image

This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!

Provided by southern chef in lo

Categories     Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

10 -12 lbs pumpkin
2 lbs beef stew meat
2 tablespoons oil
1 bell pepper, diced into large pieces
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced tomatoes
2 -3 cups water
salt and pepper

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.

PORK AND PUMPKIN STEW



Pork and Pumpkin Stew image

Categories     Leafy Green     Pork     Stew     Low Cal     High Fiber     Pumpkin     Fall     Healthy     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
2 onions, chopped
3 garlic cloves, minced
a 14- to 16-ounce can tomatoes, including the juice
1 1/2 cups water
1 pound turnips, cut into 1-inch pieces
4 cups chopped washed turnip greens or kale
a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces
steamed rice as an accompaniment

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350° F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.

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