Savory Pumpkin Stew

Category: Soups, Stews and Chili

Cuisine: American

Ready in 4 hours

Ingredients

2 tb Vegetable oil

Vinegar

1 c Frozen corn

2 tb Prepared mustard

Salt, pepper to taste

3 Cloves garlic minced

1 Onion diced

2 tb Whole-wheat flour

1 c Frozen peas

Chopped

2 tb Apple cider

2 c Vegetable broth

water

3 c Pumpkin peeled, seeded

3/4 ts Ground cinnamon

2 Potatoes peeled,chopped


Directions

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_)

Reviews


I have used this recipe for years and it is always a huge success with guests. People 'ask' to take some home with them. It is also a great recipe to use as a Thanksgiving dish when you are having vegitarians over for the holiday, it can serve as a main course for them. I make the recipe as written, no changes. It turns out very rich for something that does not have any cream in it.

Martha_Earlene

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