Best Pumpkin Vegetable Stew Recipes

PUMPKIN VEGETABLE STEW

Steps:

• 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.

PUMPKIN VEGETABLE CURRY STEW

Steps:

• 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.

CURRIED PUMPKIN VEGETABLE SOUP/STEW

Steps:

• 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
• 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
• 3. Add mashed pumpkin, stir to combine.
• 4. Add tomatos and chickpeas, stir to combine.
• 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
• 6. Let simmer until desired consistency. I prefer a thicker stew.
• 7. Enjoy!

PUMPKIN STUFFED WITH VEGETABLE STEW

Steps:

• Roast root vegetables:
• Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
• Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
• Prepare peppers and pumpkin while vegetables roast:
• Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
• Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkin in a large roasting pan.
• Stuff and roast pumpkin:
• Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.
• While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
• Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side.

TURKEY VEGETABLE STEW BAKED IN A PUMPKIN

Steps:

• Preheat oven to 350° Cut top of pumpkin and scoop out seeds and strings. Put pumpkin and top in shallow pan and add ¼" of water. Put in oven and bake for about 45 minutes - 1 hour. While pumpkin is baking, cut up vegetables and turkey into bite-sized pieces. Mix flour, salt and pepper in a paper bag and dredge cut-up turkey pieces. Heat peanut oil in skillet and sauté turkey pieces until browned. Remove from pan and set aside. Add a little more peanut oil and sauté potatoes, zucchini, onion, chilies and bell pepper for about five to ten minutes. Add mushrooms and corn and sauté about five minutes. Add the turkey meat back in, add seasonings and stir to combine. Add wine and bullion and simmer, covered until liquid reduces and potatoes are tender. Remove pumpkin from oven and score insides. Stuff with stew and put on pumpkin top (any extra stew can be baked in a casserole). Place back in oven and bake for an additional 45 minutes. Remove from oven, remove top and serve stew - scraping sides and bottom of pumpkin to add pieces of pumpkin to stew.

PUMPKIN STUFFED WITH VEGETABLE STEW

Steps:

• Roast root vegetables:
• Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
• Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
• Prepare peppers and pumpkin while vegetables roast:
• Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
• Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkin in a large roasting pan.
• Stuff and roast pumpkin:
• Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.
• While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
• Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side.
• Cooks' notes · Bell peppers can be broiled on rack of a broiler pan about 2 inches from heat, turning occasionally, 6 to 8 minutes. · Peppers can be roasted and peeled up to 2 days ahead and chilled, covered. · Root vegetables can be roasted 1 day ahead and chilled, covered. Bring to room temperature before using. · Pumpkin can be cut, scraped, and seasoned 1 day ahead and chilled, covered. Pour out any accumulated liquid and bring pumpkin to room temperature before proceeding with recipe.