Ingredients

• 2 or 3 onions
• 4 cups of diced pumpkin or squash
• 1/2 tsp each, cumin, coriander, powdered ginger
• dash cayenne pepper
• 2 bay leaves
• 3/4 cup millet or barley
• 6 or more cups water
• 3 to 4 cups of chopped root vegetables, including potatoes, carrots, parsnips etc
• 1/4 cup soy sauce or miso

Method

1. In a large pot, saute onions.
2. When golden brown add the other vegetables, spices, and water.
3. Bring all of this to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
4. The taste is delicious, and it and freezes well.

Ingredients

• 4 cups pumpkin pulp, diced
• 2 cups dried navy beans, soaked overnight in 5 cups water then drained
• 2 medium yellow onions, diced
• 2 large cloves garlic,minced
• 2 tablespoons olive oil
• 3 cups fresh corn cut off the cob or 3 cups frozen corn
• 6 large tomatoes - peeled and diced or one 28 oz. can tomatoes, diced
• 6 tablespoons tomato paste
• 1 1/2 tablespoons dried or 3 tablespoons fresh Basil
• 1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
• 2 bay leaves
• 3/4 teaspoon black pepper or to taste
• 1 teaspoon dried or 2 teaspoons fresh Marjoram
• 1 tablespoon salt, or to taste

Method

TO PREPARE PUMPKIN:

1. Cut top from pumpkin and scoop out seeds and stringy fibers.
2. With a large spoon, scrape out and reserve pumpkin pulp being careful to leave at least an inch on the sides, so the pumpkin will stand up.

TO PREPARE STEW:

1. Saute onions and garlic until tender in olive oil in a 5 quart heavy pot.
2. Put soaked and drained navy beans, diced pumpkin pulp, and seasonings (except salt) in pot with enough water to cover about 2 inches above ingredients.
3. Bring to a boil, then turn heat to low.
4. Cover and simmer, stirring occasionally, for 2 hours or until beans are tender.
5. Add tomatoes, tomato paste, corn and salt.
6. Bring to a boil, then turn down to a simmer for 30 minutes more.
7. WHEN READY TO SERVE, place pumpkin shell on serving plate and ladle hot stew into it.

Ingredients

• 905 g beef stew meat, cut into 1 inch cubes (2 lbs)
• 45 ml vegetable oil, divided (3 tblspns)
• 235 ml water (1 cup)
• 3 large potatoes, peeled and cubed
• 4 carrots, sliced
• 1 large green bell pepper, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 10 g salt (2 tsp)
• 1 g ground black pepper (1/2 tsp)
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 15 g beef bouillon granules (2 tblspns)
• 1 sugar pumpkin

Method

1. 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.
2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
3. Preheat oven to 325 degrees F (165 degrees C).
4. 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.
5. 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.

Ingredients

• 1 lb pumpkin chunks
• 1 onion, chopped
• 1 1/2 cups thinly sliced carrots
• 1/2 cup red lentils
• 16 oz canned tomatoes
• 1 1/4 cups vegetable stock
• 1/2 teaspoon mace
• black pepper to taste

Method

1. Saute onions and carrots in your favorite medium pan for 5 minutes.
2. Add the lentils, tomatoes with their juice, stock and mace and season with pepper.
3. Bring to a boil, lower the heat, cover the pan and simmer gently for 15 minutes.
4. Add the pumpkin, cover and then simmer gently for another 15 minutes (here is where you'd want to cook it not so long if your pumpkin was frozen).

This is delicious by itself, over rice, or with a nice crusty bread. I've also subbed other squash (butternut, acorn), but pumpkin remains my favorite! The cookbook recommends serving this with a dollop of sour cream, optional.

Ingredients

• 1 1/2 lbs. cubed stew meat or round steak
• 2 tbsp. oil
• 1 c. water
• 8 tiny onions
• 2-3 potatoes, cubed
• 4 carrots, peeled and sliced
• 1 green pepper, cut in squares
• 1 clove garlic
• Salt and pepper
• 2 tbsp. au jus or bouillon
• 1 (15 oz.) can tomatoes
• 1 lg. pumpkin

Method

1. Brown meat in oil.
2. Add water, onions, potatoes, carrots, green pepper, garlic, salt and pepper.
3. Simmer 25 minutes.
4. Cut top from pumpkin. Clean. Sprinkle cavity with salt.
5. Place in shallow but sturdy baking dish. A cake pan works well.
6. Add au jus and tomatoes to stew.
7. Pour all into pumpkin and replace top.
8. Brush outside of pumpkin with oil and bake at 325 degrees for 2 hours.
9. Serve from pumpkin, scooping out pumpkin with the stew.