Mexican Pumpkin Stew

[Guest guest]

Dear All,

 

I prepared this recipe tonight - It was good. I got it from the

pcrm web site: http://www.pcrm.org If you are a member of weight

watchers, it only has 3 points.

 

Please enjoy, Danamarie

 

Recipes

 

Mexican Pumpkin Stew

(Serves 6)

 

Linda Arcadia of Moscow, Idaho, created this spicy soup with the

rich flavors of autumn. She suggests that for a festive fall meal,

you can serve this in a scooped out pumpkin.

 

3-4 cups of small chunk (1/2-inch) raw pumpkin or butternut squash

1 cup vegetable stock

1 medium onion, thinly sliced

1 teaspoon minced garlic

1 cup tomato sauce

1/2 cup salsa

1 16-ounce can corn kernels, drained

1 teaspoon chili powder

1/2 teaspoon cumin

3-4 drips of Tabasco (optional)

1/2 teaspoon hot red pepper flakes

1 15-ounce can red kidney or pinto beans

salt and pepper to taste

 

Simmer the pumpkin or squash in the vegetable stock until tender.

Add the remaining ingredients and simmer uncovered over low heat for

30 minutes. Season with salt and pepper.

 

Recipe from The Vegetarian No-Cholesterol Family-Style Cookbook by

Kate Schumann and Virginia Messina, M.P.H., R.D