Festive Pumpkin Stew

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FESTIVE PUMPKIN STEW

Source: Mary McDougall (adapted to gf)

 

2 cups vegetable broth

1 onion, chopped

1 red or green bell pepper, coarsely chopped

1 teaspoon minced garlic

2 teaspoons chili powder

2 bay leaves

1 1/2 teaspoons ground oregano

several twists of fresh ground pepper

3 carrots, scrubbed and cut into 1 inch pieces

2 ears corn, cut in 1 inch pieces

2 yams, peeled and cut in large chunks

2 white potatoes, peeled and cut in large chunks

10 ounce bag frozen petite whole onions

1 4 ounce can chopped green chilies

8 ounces (soy) tempeh, cut into bite sized pieces

1 4-5 pound pumpkin

2 tablespoons pure maple syrup

 

Place 1/4 cup of the broth in a large pot. Add onion, bell pepper and

garlic. Cook and stir until softened, about 5 minutes. Add chili powder,

oregano, bay leaves and black pepper. Cook and stir for 2 more minutes. Add

remaining broth, carrots, corn, yams, potatoes, frozen onions, canned

chilies and tempeh. Cook, covered over low heat for 30 minutes.

Preheat oven to 350 degrees.

 

Meanwhile, prepare pumpkin by cutting off the top, as if you were going to

make a jack-o-lantern. Set top aside. Clean out seeds and stringy portion.

Brush the inside with the maple syrup. Put top back on. Place in a 9 x 12

inch baking dish with 1/2 inch water in the bottom. Bake for 30 minutes.

Remove from oven.

 

Ladle the stew into the pumpkin, cover with pumpkin top and bake for 45

minutes.

Serve from the pumpkin, scooping out bits of pumpkin along with the stew.

Serve in large bowls with some bread alongside, if desired.

 

Hint: This may seem like a lot of work, but it is very festive and

delicious. It makes a wonderful holiday centerpiece.