PUMPKIN STEW

Pumpkin Stew image

This is a fun recipe! You may also want to try using mini pumpkins for serving individual portions.

Provided by Leslie Holt @2holts

Number Of Ingredients 11

Ingredients

10-12 pound(s) pumpkin
28 ounce(s) diced tomoatoes
2 - celery stalks, diced
2 clove(s) garlic
3 - carrots
4 medium potatoes, cubed
1 medium onion, diced
1 - bell pepper, diced large
2 tablespoon(s) olive oil, extra virgin
4 - chicken breasts
4 cup(s) chicken broth

Steps:

Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
Saute onions and celery in oil then add chicken and brown.
Add all the cut up vegetables, salt, pepper, and broth. Let simmer 1 hour.
Place pumpkin in shallow baking pan. Brush the sides of the pumpkin with oil.
Fill with the stew mixture. Cook on 350 for 2 hours or until the pumpkin is tender. Serve.
Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

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