Vegetable Stew in a Pumpkin Shell Recipe

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Vegetable Stew in a Pumpkin Shell

From Dorothy McNett's Recipe Book at and submitted by Denise Dewenter McNett of Hollister

1 medium pumpkin, about 6-8 pounds
1/4 cup unsalted butter
2 tablespoons olive oil
1 onion
1-2 cloves garlic
2 tablespoons flour
1 green and 1 red bell pepper
1-2 tomatoes
3 cups vegetable stock
1 teaspoon dried oregano
1 teaspoon mild chili powder blend or Zip or....
1/2 teaspoon fine sea salt
1 bay leaf
1 jalapeno
1 sweet potato
1-2 white rose potatoes
1 ear corn, in chunks if available
1 small zucchini
2 carrots

Preheat oven to 400 degrees. Cut lid from top of pumpkin, leaving stem for handle. Scoop out insides. Rub inside with 1 tablespoon of the butter and drizzle with oil. Place in pan and bake 30 minutes. Be careful not to over-bake it as it needs to be a little undercooked so as to hold its shape as a soup tureen. In meantime, heat remaining butter in stock pot and cook chopped onions and garlic 5 minutes. Whisk in flour. Add chopped vegetables, vegetable stock, seasonings, and herbs. Simmer 20-30 minutes, or until vegetables are tender. Taste and correct seasonings. Ladle into pumpkin shell and serve, drizzled with creme fraiche if desired.

Recipe created 1998-09-28.

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