Continuing with Fall and Thanksgiving food ideas, I give you Compassion Over Killing's Pumpkin Stew!
Makes 8 to 10 servings
■1 10- to 12-pound pumpkin
■2 16-ounce cans kidney, black, or pinto beans
■1 bell pepper, cut into inch-thick slices
■1 onion, peeled and roughly chopped
■4 medium potatoes, cubed
■3 carrots, peeled and cubed
■2 garlic cloves, peeled and diced
■2 celery sticks, sliced
■1 15-ounce can diced tomatoes
■2½ cups water or vegetable stock
■salt and pepper to taste
■vegetable oil (for coating)
Carve a hole in the top of the pumpkin and remove the seeds. (Be sure to save the seeds for the next recipe!) Clean out the stringy insides. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.
In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes. Stir occasionally and season to your taste.
Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil.
Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender. Serve out of the carved pumpkin while hot.