Home Monthly Munch Pumpkin Stew In A Pumpkin
Pumpkin Stew In A Pumpkin PDF Print E-mail

With October here again Pumpkins are in plentiful supply.  Ignoring Halloween for a change I have found a somewhat different, yet simple recipe to use them.





2       lb of lean stewing steak, cut into half inch cubes

1       Large onion, chopped

2       Cloves of garlic, crushed

3       Tablespoons of cooking oil

2       Large tomatoes, chopped

1       Large capsicum, or bell pepper, chopped

1       Tablespoon of salt

½      Teaspoon of pepper

1       Teaspoon of sugar

1       Cup of dried apricots

3       White potatoes, peeled and diced

3       Sweet potatoes, peeled and diced

2       Cups of beef stock

1       Medium pumpkin

1       Ounce of butter or margarine, melted

¼      Cup of Sherry

1       Tin (1lb) of whole kernel sweetcorn, drained




(1)      Cook the stewing steak with the onion and garlic in the oil until meat is browned

(2)      Add the tomatoes, green pepper, salt, pepper, sugar, apricots, white potatoes, sweet potatoes and stock

(3)      Cover and simmer 1 hour

(4)      Cut the top off the pumpkin and discard

(5)      Scoop out seeds and stringy membrane (not the flesh) from the inside of the pumpkin

(6)      Brush the inside of pumpkin with the melted butter and sprinkle lightly with salt and pepper

(7)      Stir the sherry and sweetcorn into the stew and then spoon the stew into the prepared pumpkin

(8)      Place the pumpkin in shallow pan and bake in a preheated oven at 160ºC/325ºF(Gas 3) for 1 hour, or until pumpkin meat is tender

(9)      Place the pumpkin in a large bowl and ladle out the stew, making sure you scoop out some of pumpkin flesh with each stew serving


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