It is tradition in my family that every halloween my mom (pictured above) makes her delicious pumpkin stew. A wonderful entertaining piece for halloween, or, like one of my students pointed out to me, thanksgiving lunch while everyone is waiting for dinner! I remember as a kid, halloween parties at our house always included dinner a la pumpkin stew before bopped around the neighborhood trick-or-treating. But be careful not to forget about it, once it exploded all over the oven:)

To make the stew, it is more about the vessel that the stew is cooked in (the pumpkin) more than the stew itself. Use any favored vegetable or beef soup/stew recipe that you pre-make in a pot on the stove. Hollow out a medium sized, squatty (not too tall) pumpkin, rub 2 tbs of melted coconut oil with sea salt and pepper and cook the seasoned, empty pumpkin in the oven at 275 for 45 minutes. Take the baked pumpkin out of the oven and transfer the pre-made stew into the pumpkin to bake at 250 for another hour. It is recommended to put the pumpkin stew in a glass casserole dish in the oven for more stability and leverage in transportation. Upon serving, the most delicious part, aside from the dish taking on the pumpkin flavor, are the chunks of pumpkin scraped from the side of the pumpkin that you can add  to the final topping of the dish. Enjoy!

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