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Pumpkin Stew

 Pumpkin Stew
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
8-10 ServingsPrep: 2-1/2 hours Bake: 2 hours


  • 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)


  • 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.
  • 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.

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Pumpkin Stew (continued)

Nutritional Facts: 1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.