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

1 Onion, diced
2cVegetable broth
  Or water
3 Cloves, garlic, minced
2tbVegetable oil
3cPumpkin; peeled, seeded,
  Chopped
2tbPrepared mustard
3/4tsGround cinnamon
2tbApple cider
  Vinegar
2 Potatoes, peeled,chopped
2tbWhole-wheat flour
1cFrozen peas
1cFrozen 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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