Pumpkin Stew

pumpkin stew

 

You must have nourishment in order to cope with the dark and creepiness that abounds around Halloween, or in order to be dark and creepy yourself (depending on your mood). Nothing provides those spooky vitamins and minerals like a yummy bowl of Pumpkin Stew!

Recipe originally from my friend Sarah here in Santa Barbara, so thanks to her for what is now a seasonal tradition 🙂

Pumpkin Stew (Airn’s version)

1 small pie pumpkin, skin removed and cut into chunks
2 medium-sized carrots
1 can white beans
1 onion
2 bell peppers, one green, one red or try mini sweet peppers
1 can peeled diced tomatoes (do not drain, add juice)
1 box chicken or veggie broth
2 cloves garlic, minced
1/2 tsp. thyme (dried)
1/2 tsp. savory (dried)
1 or 2 tbsp. corn starch dissolved in cold water (add to stew at very end to thicken, see notes below)
cinnamon to taste (optional)
paprika (optional)

notes:
– brown the garlic, peppers, and onion in olive oil first…try putting a little cinnamon in
– add pumpkin last since it cooks fastest…I brown the peppers and such, then combine everything except pumpkin and corn starch, cook until carrots almost done, then add pumpkin last…once it’s all done put in the corn starch so it thickens…very important to have it thick, dish is much tastier that way 😀
– I think it’s easiest to cut skin off smaller pieces of pumpkin with paring knife rather than using a peeler…also use a little pumpkin carving kit to cut and scrape out the innards, way easier than a knife
– plan on about 30 min for carrots etc + another 30 after adding punkin…whole process is 1 1/2 to 2 hours including cutting everything etc.
– punkin should not be stringy, cook it longer if it is

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