Paulette Mitchell

Makes 8 cups + pumpkin - 6 servings

• 2 tablespoons olive oil
• 1 1/2 cups coarsely chopped onion
• 4 cloves garlic, minced
• 2 large tomatoes, cut into 1/2-inch cubes
• 1 red bell pepper, coarsely chopped
• 1 medium russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes
• 1 medium orange-fleshed sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
• 1 cup dried apple slices
• 2 cups vegetable stock or chicken broth + more as needed
• 1 medium pumpkin (8 to 10 pounds)
• 2 tablespoons melted butter
• 1/2 teaspoon salt + dash for pumpkin
• 1/2 teaspoon freshly ground pepper + dash for pumpkin
• 1 (15-ounce) can black beans, drained and rinsed
• 1/4 cup dry sherry

Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, apples, and 2 cups vegetable stock. Increase the heat and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.

Meanwhile, preheat the oven to 325°F. Lightly oil a shallow baking pan large enough to accommodate the pumpkin. Slice off the top of the pumpkin, leaving about a 6-inch opening, and discard. Scoop out the seeds and stringy membranes, leaving the pumpkin flesh intact; brush the inside and top edge with the melted butter and sprinkle lightly with salt and pepper. Place the shell in the prepared baking pan.

Stir the stew and add the black beans, sherry, salt, and pepper. Pour the mixture into the pumpkin shell. Bake for about 1 hour and 15 minutes, or until the pumpkin flesh is fork-tender. (Thicker pumpkins will take longer, up to 1 1/2 hours.)

Carefully transfer the pumpkin to a large shallow bowl or platter (Take special care because the shell may be soft in places.) If the stew has become too thick to suit you, gently stir in some warm vegetable stock or chicken broth.

For each serving, use a large spoon to scoop out a wedge of cooked pumpkin; place in the bottom of a soup bowl. Top with the stew.

Advance preparation
Cook the stew on the stove early the day it is to be served; refrigerate in a covered container. Bake it in the pumpkin just before serving.

Recipe from A Beautiful Bowl of Soup by Paulette Mitchell.

See October 27, 2009 post for menu ideas.

Pumpkin Stew