Savory pumpkin stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, diced | |
| 2 | cups | Vegetable broth |
| Or water | ||
| 3 | Cloves, garlic, minced | |
| 2 | tablespoons | Vegetable oil |
| 3 | cups | Pumpkin; peeled, seeded, |
| Chopped | ||
| 2 | tablespoons | Prepared mustard |
| ¾ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Apple cider |
| Vinegar | ||
| 2 | Potatoes, peeled, chopped | |
| 2 | tablespoons | Whole-wheat flour |
| 1 | cup | Frozen peas |
| 1 | cup | Frozen corn |
| Salt, pepper to | ||
| Taste | ||
Directions
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 5 minutes more. Season to taste with salt and pepper. Serves 4.
Variations:
*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_)