Pumpkin Pot Mushroom Stew 

Pumpkin Pot Mushroom Stew is a hearty meal perfect for Fall days to take the chill off after an afternoon hiking in the hills or raking leaves in the yard.

Serving it in the pumpkin shell is attractive and fun for company meals or a fun family dinner. Remember to scoop lots of the pumpkin flesh out when you serve it!

This stew is served from the pumpkin itself.
It serves 6.  

Pumpkin Pot Mushroom Stew

Ingredients:

    One 5-6 pound pumpkin
    2 large yellow onions, chopped
    1 to 2 tablespoons water
    1 pound white button mushrooms, cut in half
    1/4 flour, white or whole wheat
    2 to 3 cups chicken or vegetable broth (could use some red wine, too)
    1/4 cup tamari soy sauce
    1/2 teaspoon dried rosemary
    1 tablespoon honey
    2 tablespoons balsamic vinegar
    4 cloves garlic, finely chopped

Directions:

1.    Cut off the top of the pumpkin and set it aside. Do not discard!
2.    Hollow the pumpkin out. (save the seeds for roasting)
3.    Sautee the onions in the water for a few minutes, then add the mushrooms, sautee briefly.
4.    Cover and simmer for a few moments.
5.    Add the flour and stir, cooking for 1 minute.
6.    Add wine and the rest of the ingredients and cook for 15 minutes, stirring often.
7.    Place the pumpkin in a shallow dish.
8.    Pour the mushroom mixture into it.
9.    Replace the pumpkin's top.
10.    Bake in a preheated, 350-degree oven for about an hour, stirring occasionally.
11.    Add more broth as needed.

 When serving the soup, be sure to scrape out some of the soft pumpkin flesh into the soup bowl.

It’s really easy to add meat to this recipe. Used left-over cooked roast beef chunks, pre-cooked beef stewing meat, meatballs, or ground beef.

Note: It’s safe to use uncooked meat if you use small enough pieces that will cook at 350 F in 1 hour. Smaller meatballs are great for this but stewing meat usually needs a longer, slower cooking time.

Want the stew to fill everyone’s tummy a little bit more? Add barley to the recipe. I find it easier to use pre-cooked barley, in case the pumpkin is a bit too small. Then you can add everything to the pumpkin and fill it up with as much cooked barley as you want.

Please note: If your pumpkin is a bit bigger, you may want to add extra onions or even carrots, too.

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