MORE PUMPKIN!

We were served this tasty stew by a vegetarian friend, SusanAnn. After she prepared the stew, she served it in a hollowed-out pumpkin! It's a fairly easy recipe and very hearty. The recipe here is the original given to me by SusanAnn, however, I substitute chopped celery for the onion and cut back on the garlic to only 1 clove. I like to sprinkle fresh ground nutmeg on top and serve it with hot homemade bread! MMMMM!

SAVORY PUMPKIN STEW

1 onion, sliced
3 cloves garlic, minced
2 T. vegetable oil (I use olive oil)
3 cups peeled, seeded and chopped pumpkin
2 potatoes, peeled and chopped
2 T. whole-wheat flour (I'm not particular about the flour, either)
2 cups vegetable broth or water (I use chicken broth)
1 t. prepared mustard
3/4 tsp. ground cinnamon
2 T. apple cider vinegar
1 T. sugar
1 cup frozen peas
1 cup frozen corn
1 t. salt
Freshly ground black pepper to taste.

Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stiring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or 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. Serves 4.