Pumpkin Stew Recipes

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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


  • 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 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)


  • 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.


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)


  • 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 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


  • 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


Stewed Pumpkins image

This recipe comes from John Josselyn, an early traveler to New England. Stewed pumpkin was common, everyday fare-a "standing dish"-particularly in the fall and winter.

Provided by Kathleen Curtin

Yield Makes 8 servings

Number Of Ingredients 5

4 cups cooked squash or pumpkin, mashed
4 tablespoons unsalted butter
1 to 2 tablespoons of cider vinegar
1 to 2 teaspoons of ground ginger (or any combination of nutmeg, cloves, cinnamon, and/or pepper, to taste)
1 teaspoon salt


  • Place the squash, butter, vinegar, and spices in a saucepan over low heat. Stir and heat until all of the ingredients are well-combined and hot. Adjust the seasonings to your liking and serve.


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)


  • 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) 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


  • 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 image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 pounds Calabaza (see Note), seeded, peeled, and cut into 3/4 inch chunks
1 large clove garlic, finely chopped
1/4 cup water
3 green onions, white, light green, and a little of the dark green part, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced habanero chile, or to taste


  • 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 image

I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

6 pounds pumpkin with fairly straight sides
¾ pound lean ground beef
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 onion, diced
2 large stalks celery, diced
½ medium green bell pepper, diced
2 pounds mozzarella cheese, cubed
16 ounces tomato sauce
1 ½ cups water
1 (15.25 ounce) can corn, drained
6 large mushrooms, sliced
¾ cup instant rice


  • 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.

Nutrition Facts : Calories 751 calories, Carbohydrate 64.6 g, Cholesterol 136.2 mg, Fat 32.5 g, Fiber 6 g, Protein 57.2 g, SaturatedFat 18.4 g, Sodium 1795.4 mg, Sugar 14.8 g


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


  • 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


Armenian Pumpkin Stew image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 3h15m

Yield Four to six servings

Number Of Ingredients 20

1/2 teaspoon coriander seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1 teaspoon cumin seeds
1 clove
2 tablespoons vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth, homemade or low-sodium canned
1 large pumpkin, about 5 pounds, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup uncooked Basmati rice
1/4 cup minced coriander leaves
3/4 cup minced parsley leaves


  • Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tablespoon of oil in a large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear over medium heat until golden brown, about 3 to 5 minutes. Remove lamb from pan and set aside.
  • Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes and acorn squash. Add the broth. Return lamb to pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours. Season with the salt and pepper.
  • Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions. Set aside.
  • To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.


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


  • 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.


Stuffed Pumpkin Stew image

Each vegetable is perfectly cooked and colorful, and the chicken takes on a wonderful flavor after it is warmed inside the steaming-hot pumpkin. Each portion of this dinner recipe is served with a big slice of the roasted pumpkin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 20

Coarse salt and freshly ground pepper
10 brussels sprouts, trimmed
6 ounces green beans, trimmed
4 ounces sugar snap peas, trimmed
1 cheese pumpkin (about 10 pounds), seeded, top reserved
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
10 chicken thighs and legs, skin-on
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons unsalted butter
3 medium crisp baking apples (any type), cored and quartered
1 jar (7 ounces) vacuum-packed whole peeled chestnuts
12 ounces baby white potatoes, quartered
2 leeks, halved, light-green and white parts only, rinsed well and cut diagonally into 1 1/2-inch-thick slices
5 carrots, cut diagonally into 1-inch-thick slices
2 turnips, cut into eighths
4 parsnips, cut diagonally into 1-inch-thick slices
1/2 medium butternut squash, seeded and cut into 1-inch cubes
1/2 celery root, peeled and cut into 1-inch cubes
2 tablespoons thinly sliced garlic
1/2 cup packed fresh flat-leaf parsley, coarsely chopped


  • Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add brussels sprouts, and cook until bright green and crisp-tender, about 2 minutes. With a slotted spoon, transfer to ice-water bath. Repeat with green beans and snap peas. Drain.
  • Preheat oven to 375 degrees. Rub inside of pumpkin and cut side of its top with 3 tablespoons oil. Place pumpkin and top on a parchment-lined baking sheet, and roast until they are tender but still holding shape, about 1 hour.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Working in batches, cook chicken until golden brown, 3 to 4 minutes per side. Remove excess fat from skillet. Repeat with remaining chicken, adding 1 tablespoon oil to skillet with each batch. Place chicken on a baking sheet. Add stock to skillet, and bring to a boil, scraping bottom. Pour stock into a small bowl.
  • Roast chicken until golden brown and cooked through, about 40 minutes. Reserve pan juices.
  • Heat butter in a large skillet over medium heat. Add apples, and cook, stirring occasionally, until golden and softened, about 10 minutes. Stir in chestnuts, and remove from heat.
  • Combine potatoes, leeks, carrots, turnips, parsnips, squash, and celery root in a large bowl. Toss with remaining 1/2 cup oil, and season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet, and roast until golden and tender, about 40 minutes. Add brussels sprouts, green beans, snap peas, apple mixture, and the garlic, and toss. Roast until garlic is golden brown and vegetables are heated through, about 10 minutes.
  • Combine chicken, vegetables, parsley, stock, and 2 tablespoons reserved pan juices in a large bowl. Place mixture in pumpkin, and roast until heated through, about 15 minutes. Slice pumpkin into wedges. Serve each pumpkin wedge with some 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


  • 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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Heat the Butter in a large pot – saute the Onion until soft – remove the Onion and keep aside. 2.) Dust the Beef cubes with the seasoned Flour – brown in the same pot as was used for the Onion. 3.) Return the Onion to the pot and add the Pumpkin, Potato cubes, Tomatoes, Sugar, Stock, Wine and Thyme – bring to the boil then reduce heat ...
From withablast.net

2020-10-16 Pour the chicken the broth into a 6-8 quart slow cooker. Whisk in the pumpkin puree and then add in the chicken breasts. Season the chicken with the salt, pepper, oregano, garlic powder and cumin and then add the chick peas and carrots around the chicken breasts. Turn the slow cooker on low for 6 hours.
From mantitlement.com

2021-06-01 Instructions. Preheat the oven to 300°F. In a Dutch oven (or large oven-proof pot), set over medium-high heat, add the oil and when it is warm, add a portion of the pork cubes. Sprinkle with salt and pepper. Brown the pork in batches and remove it to a paper towel-lined plate as they brown.
From savorthebest.com

2014-11-20 Cooking instructions. Prepare all the ingredients: peel and dice the pumpkin into ½-inch pieces, peel and dice the apple, grate the ginger (tip: grate the garlic on the same grater as the ginger!), dice the chicken. Step 1: Start by seasoning diced chicken with salt and pepper.
From babaganosh.org

2021-08-03 Instructions. In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir …
From bowlofdelicious.com

Add broth and cook for 15 minutes over low heat. Add remaining diced pumpkin and simmer another 10 minutes. Cook and season with salt and pepper.
From eatsmarter.com

2021-09-29 How to make Savory Pumpkin Stew. Onion: Add olive oil and onion to a large pot on medium-high heat. Saute for about 5 minutes, stirring on occasion, until the onions are soft and begin to caramelize. Meat: Add the ground meat to the pot and cook until browned, stirring on occasion (5-7 minutes). See 'Substitutions' below for a vegan version.
From vibrantlygfree.com

2020-10-27 Season with salt and pepper. Add chickpeas, tomatoes, pumpkin, broth and spices and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired). When ready to serve, stir in spinach, cashew cream and nutritional yeast.
From simplyquinoa.com

2017-10-18 Season to taste with salt and pepper. When the stew has a 1-2 hours left, roast the pumpkins. Preheat oven to 350℉. Line a large baking sheet with parchment paper. Very carefully carve the tops off of the pumpkins using a very sharp knife or pumpkin carving tools. Scoop out the seeds and "guts" and discard.
From spicesinmydna.com

Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours. Skim the fat off the sauce. Serve the stew over mashed potatoes and pass sautéed broccoli rabe alongside. Serves 6.
From williams-sonoma.com

Pumpkin Stew Recipe Directions: Carve a hole in the top of the pumpkin. Remove the seeds and stringy insides. Set pumpkin aside. In a dutch oven brown 2 lbs. of stew meat in oil. Add in 1 bell pepper (sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes (cubed), 3 carrots (cubed), 2 cloves of garlic (diced), 2 sticks of celery ...
From pumpkinnook.com

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