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Pumpkin Stew Recipe
Pumpkin Stew Recipe photo by Taste of Home

Pumpkin Stew Recipe

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5 35
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This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. —Donna Mosher, Augusta, Montana
TOTAL TIME: Prep: 2-1/2 hours Bake: 2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 2-1/2 hours Bake: 2 hours
MAKES: 8-10 servings

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 1 large green pepper, cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons beef bouillon granules
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pumpkin (10 to 12 pounds)

Nutritional Facts

1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.

Directions

  1. 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 to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
  2. 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. Yield: 8-10 servings.
Originally published as Pumpkin Stew in Taste of Home October/November 1995, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Pumpkin Stew

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 24, 2016

"I love, Love, LOVE this dish! Oh gosh.. Here's what I did. I didn't have a dutch oven, so I put all of the ingredients in the slow cooker. I also cut the pumpkin up and put chunks of it in with the other stew ingredients. I cooked it over low for 6 hours and it was great. This would make a great fall dish but it's great all winter! You could also sub in butternut squash instead of pumpkin if you didn't have it."

MY REVIEW
Reviewed Oct. 3, 2015

"This recipe was awesome!!!! I added butternut squash and a little more salt and pepper. It got done earlier than the whole 4 hour process. This was a hit,everyone loved it. It's definitely going to be our new fall tradition!!!!"

MY REVIEW
Reviewed Nov. 1, 2014

"FABULOUS! It makes the pumpkin taste just like stew."

MY REVIEW
Reviewed Oct. 30, 2014

"This was soooo good!!!"

MY REVIEW
Reviewed Oct. 29, 2014

"I used this recipe when it first came out, for an event I catered. Everyone was thrilled as it made a spectacular presentation!"

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