Best 6 Pumpkin Stew Cooked In The Pumpkin Recipes

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Embark on a culinary journey with our tantalizing pumpkin stew cooked inside an actual pumpkin. This dish is a symphony of flavors and textures, where the sweetness of the pumpkin harmonizes perfectly with the savory stew filling. Dive into our collection of three delectable recipes, each offering a unique twist on this classic dish. From a traditional pumpkin stew brimming with fall flavors to a hearty vegetarian version and a spicy Thai-inspired rendition, we have something to satisfy every palate. Get ready to savor the flavors of autumn with our pumpkin stew extravaganza!

Here are our top 6 tried and tested recipes!

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

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.

HOMEMADE PUMPKIN STEW



Homemade Pumpkin Stew image

An easy Fall stew recipe, a delicious Pumpkin Stew with Sausages will be sure to warm you up this cool fall and winter season.

Provided by Rosemary Molloy

Categories     Main Dish

Time 45m

Number Of Ingredients 13

2 tablespoons olive oil
1 small shallot (chopped)
1 pound hot or mild Italian sausage (sliced 1/2 inch / 1.5cm)
1 clove garlic (minced)
2 medium potatoes (cubed)
2 small carrots (peeled and chopped)
12 1/2 ounces pumpkin or squash (cubed)
3 cups vegetable broth (stock)
1/2 teaspoon oregano
1-2 dashes hot pepper flakes or pepper (if desired)
2 stems fresh rosemary*
2 stems fresh thyme*
6-7 small/medium mushrooms (quartered)

Steps:

  • In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes.
  • Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
  • Cover and bring to a boil, then remove cover and continue cooking on a slow boil for approximately 15 minutes, add the mushrooms. Continue to cook until veggies are tender. Taste for salt. Serve immediately. Enjoy!

Nutrition Facts : Calories 565 kcal, Carbohydrate 26.14 g, Protein 20.34 g, Fat 42.85 g, SaturatedFat 13.85 g, Cholesterol 86.18 mg, Sodium 1564.06 mg, Fiber 4.25 g, Sugar 5.67 g, ServingSize 1 serving

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

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 VEGETABLE STEW



Pumpkin Vegetable Stew image

I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 10

4 cups cubed peeled pumpkin or winter squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chicken broth
2 cups fresh cut green beans (1-inch pieces)
1 cup fresh or frozen corn
1/2 cup sliced onion
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

PUMPKIN STEW (COOKED IN THE PUMPKIN)



Pumpkin Stew (Cooked in the Pumpkin) image

This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!

Provided by southern chef in lo

Categories     Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

10 -12 lbs pumpkin
2 lbs beef stew meat
2 tablespoons oil
1 bell pepper, diced into large pieces
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced tomatoes
2 -3 cups water
salt and pepper

Steps:

  • Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
  • Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
  • Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
  • Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

HALLOWEEN PUMPKIN STEW



Halloween Pumpkin Stew image

I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

6 pounds pumpkin with fairly straight sides
¾ pound lean ground beef
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 onion, diced
2 large stalks celery, diced
½ medium green bell pepper, diced
2 pounds mozzarella cheese, cubed
16 ounces tomato sauce
1 ½ cups water
1 (15.25 ounce) can corn, drained
6 large mushrooms, sliced
¾ cup instant rice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
  • Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
  • Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
  • Pour mixture from the skillet into the pumpkin and replace lid.
  • Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

Nutrition Facts : Calories 751 calories, Carbohydrate 64.6 g, Cholesterol 136.2 mg, Fat 32.5 g, Fiber 6 g, Protein 57.2 g, SaturatedFat 18.4 g, Sodium 1795.4 mg, Sugar 14.8 g

Tips:

  • Choose a pumpkin that is large enough to hold all of the stew ingredients. A pumpkin that is about 10-12 pounds is a good size.
  • Cut the pumpkin in half lengthwise and scoop out the seeds and pulp. Be careful not to cut through the skin of the pumpkin.
  • Place the pumpkin halves in a large roasting pan and add water to the bottom of the pan. This will help to prevent the pumpkin from burning.
  • Roast the pumpkin halves in a preheated oven at 350 degrees Fahrenheit for 1 hour, or until the pumpkin is tender.
  • While the pumpkin is roasting, prepare the stew filling. This can be done by sautéing vegetables, adding meat or beans, and then simmering the mixture in a broth.
  • Once the pumpkin is roasted, let it cool slightly. Then, carefully scoop out the flesh of the pumpkin, leaving a 1-inch thick shell.
  • Fill the pumpkin shells with the stew filling and bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes, or until the stew is heated through.

Conclusion:

Pumpkin stew cooked in the pumpkin is a delicious and festive dish that is perfect for fall. It is a great way to use up leftover pumpkin and it is also a healthy and nutritious meal. With a little planning and effort, you can make this dish at home and enjoy it with your family and friends.

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