Best 2 All Pumpkins Night Stew Recipes

Embark on a culinary journey with our All Pumpkins Night Stew, a symphony of flavors that will tantalize your taste buds and warm your soul. This hearty and wholesome stew is a celebration of the humble pumpkin, showcasing its versatility and delectable taste.

Our collection of recipes offers a diverse range of stews, each with its unique blend of spices, textures, and ingredients. From the classic All-American Pumpkin Stew, brimming with tender chunks of pumpkin, sweet corn, and succulent chicken, to the exotic Moroccan Pumpkin Tagine, infused with aromatic spices and dried fruits, there's a stew to suit every palate.

For those seeking a vegetarian delight, the Pumpkin and Chickpea Curry is a vibrant tapestry of flavors, combining creamy pumpkin, tender chickpeas, and a melange of fragrant Indian spices. If you prefer a touch of seafood, the Pumpkin and Shrimp Stew is a delightful symphony of briny shrimp, sweet pumpkin, and a hint of chili heat.

For those with a sweet tooth, the Pumpkin Pie Stew is a dessert lover's dream, featuring a luscious filling of pumpkin, cream, and spices, enveloped in a flaky crust. And for a unique twist, the Pumpkin and Chocolate Stew is a surprising yet harmonious blend of rich chocolate and sweet pumpkin, creating a dessert that is both decadent and comforting.

Whether you're seeking a savory main course or a sweet treat, our All Pumpkins Night Stew collection has something for everyone. So gather your ingredients, fire up your stove, and let the magic of pumpkin unfold in your kitchen.

Here are our top 2 tried and tested recipes!

PUMPKIN STEW

Pumpkin Stew image

This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!

Provided by Cathryn Gross

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h25m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

Steps:

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Preheat oven to 325 degrees F (165 degrees C).
Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g

PUMPKIN STEW

Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Steps:

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

Tips:

Choose a variety of pumpkins. Different pumpkins have different flavors and textures, so using a mix will create a more complex and interesting stew.
Roast the pumpkins before adding them to the stew. This will caramelize the sugars in the pumpkins and give them a deeper flavor.
Use a variety of spices. Pumpkin stew is a great way to use up fall spices like cinnamon, nutmeg, and ginger.
Add some protein to the stew. Chicken, beef, or pork are all good options.
Serve the stew with crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Pumpkin stew is a hearty and flavorful dish that is perfect for a fall meal. By following these tips, you can make a delicious and satisfying stew that your family and friends will love.