Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable brothor water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper. Serves 4. Variations: *Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust. *Substitute butternut squash for the pumpkin. (From October, 1992, _Vegetarian Times_)
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|Serving Size: 1 Serving (1674g)|
|Recipe Makes: 4|
|Calories from Fat: 54 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 5703.1mg||197 %|
|Potassium 1014.9mg||27 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 57.6g|
|Protein 9.2g||13 %|
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Calories per serving: 336
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