Vegan Recipe: Festive Pumpkin Stew

Festive Pumpkin Stew

This recipe from Dr. John McDougall may seem like a lot of work, but it is very festive and delicious, making a wonderful holiday centerpiece. Prep: 60 minutes | Cook: 1 hour 20 minutes

Ingredients, Serves 8

2 cups vegetable broth
1 onion, chopped
1 green bell pepper, chopped
1 tsp garlic, minced
2 tsp chili powder
2 bay leaves
1 1/2 tsp oregano
3 carrots, chopped
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
1 10 oz. bag frozen petite whole onions
1 4 oz. can green chilies, chopped
1 4-5 lb. pumpkin
2 Tbsp pure maple syrup

Directions

– 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, and canned chilies. 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.

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