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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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