Title: Savory Pumpkin Stew
Categories: Vegetarian Soup
Yield: 4 Servings

1		Onion, diced
2	c	Vegetable broth
		Or water
3		Cloves, garlic, minced
2	tb	Vegetable oil
3	c	Pumpkin; peeled, seeded,
		Chopped
2	tb	Prepared mustard
3/4	ts	Ground cinnamon
2	tb	Apple cider
		Vinegar
2		Potatoes, peeled,chopped
2	tb	Whole-wheat flour
1	c	Frozen peas
1	c	Frozen corn
		Salt, pepper to
		Taste

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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