a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books &  Info: [email protected]

Pumpkin Stew

Serves 8 to 10

1 10- to 12-pound pumpkin

2 16-ounce cans kidney, black, or pinto beans

1 bell pepper, cut into inch-thick slices

1 onion, peeled and roughly chopped

4 medium potatoes, cubed

3 carrots, peeled and cubed

2 garlic cloves, peeled and diced

2 celery sticks, sliced

1 15-ounce can diced tomatoes

2 1/2 cups water or vegetable stock

black pepper to taste

Carve a hole in the top of the pumpkin and remove the seeds. (If you love snacking on pumpkin seeds, save them for this recipe!) Clean out the stringy insides. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes. Stir occasionally and season to your taste.

Place the pumpkin in a shallow pan and place the stew inside the pumpkin.

Bake the pumpkin and stew at 350F for 2 hours, or until the pumpkin is tender. Serve out of the carved pumpkin while hot.

Return to Recipes

| Home Page | Articles | Programs | Recipes |

Please feel free to write to us with your comments and questions [email protected]

This site is hosted and maintained by:
The Mary T. and Frank L. Hoffman Family Foundation

Thank you for visiting
Since date.gif (991 bytes)