Fairy Tale Pumpkin StewOct 17 2012 by
What did Cinderella do after her carriage turned back into a pumpkin? She made pumpkin stew of course! Have you ever eaten a Cinderella pumpkin? These beautifully colored, round and kind of squashed down looking pumpkins are perfect for this dish with their firm and sweet flesh. Much better to eat than ride in, don’t you think?
- 1 small onion, diced
- 1/2 red pepper, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 2-3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp sea salt or to taste
- 1/2 Fairy Tale pumpkin, 1/2 Cinderella pumpkin or 1-2 Sugar Pie pumpkins, diced (about 2 cups or so) *see notes
- 1 cup low sodium vegetable broth
- 1 can (14.5 0z.) no salt diced tomatoes (fire roasted if you have them)
- 1 cup cooked beans or cooked lentils of your choice (My favorites are fava beans or black lentils. When using lentils I add them at the end so they don’t get mushy)
- 1/4 cup or to taste Sweet Heat Chili Sauce or 2-4 tbsp Thai Chili Paste, whichever flavor option you prefer
- 1 tsp cumin
- Heat the oil in a soup or stock pot over medium high heat. Add the onion, pepper, carrot and celery and salt. Sauté 4-5 minutes until the vegetables are soft. Add the garlic and cook another 1-2 minutes.
- Add the remaining ingredients (unless using lentils). Cover and simmer on low 35-40 minutes or until the pumpkin is tender (add the lentils if using about 5 minutes before done).
- Ladle hot stew into bowls and enjoy.
Makes approximately 6 cups.
Serving size 1 cup.
Nutrients per serving (using fava beans): Calories: 131, Cal. from Fat: 111, Total Fat: 5g, Sat. Fat: 1g, Carbs: 16g, Fiber: 4g, Sugars: 5g, Protein: 4g, Sodium: 406mg, Chol: 0mg
*While I used a Fairytale pumpkin for this recipe any hard winter squash could be substituted. If using the larger Fairytale or Cinderella pumpkin roast the other half with a little oil, salt and pepper. It’s delicious.
Serve over rice, barley, bulgar, etc. for an even heartier and budget stretching meal.
Store leftovers in an airtight container for 3-4 days or freeze for later use.