Halloween Pumpkin Stew Recipes

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
• While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
• Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.

Steps:

• Saute the lamb in its own fat, or if you prefer, lamb with fat removed and a little olive oil to keep it from sticking to pot.
• Cook on low heat in covered large pot. (about 10-15 min.).
• Stir occasionally and cook until browned.
• Add onion, garlic and turmeric.
• Cook until onion is tender.
• Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
• Add pumpkin, salt and pepper.
• Add lime juice. (Used as a salt substitute).
• Cook until pumpkin is tender.
• If you insist, this could be made with beef or chicken, sauted just like the lamb, but the lamb gives it an incredible rich flavor. The turmeric takes away the lamb taste, as does the lime juice.
• Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
• For a heartier stew you can add other things such as potato, corn or other vegetables.
• If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
• This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.