Basic information

Name: Savory pumpkin stew

Yield: 4

Categories vegetarian, soups



 minutes more. Season to taste with salt and pepper. Serves 4.
 ts Ground cinnamon
 3 c
 Pumpkin; peeled, seeded,
 Cloves, garlic, minced
 2 c
 Vegetable broth
 tb Vegetable oil
 tb Prepared mustard
 tb Apple cider
 Potatoes, peeled,chopped
 tb Whole-wheat flour
 1 c
 Frozen peas
 1 c
 Frozen corn
 Onion, diced
 Or water
 Salt, pepper to


Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable brothor water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook

*Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust. *Substitute butternut squash for the pumpkin.
(From October, 1992, _Vegetarian Times_)