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


    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


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.

Pumpkin Pot Mushroom Stew:Return To Homepage

Site Build It!

Would you like to have more Pennywise Tips?

If you are:

  • looking for more great Pennywise-style tips on a wide variety of topics
  • or you are new to what PLR products are and want to explore some
  • or if you want or need products with resell rights to use to make money from your blog or website,
  • or even if you just like to learn,

I've arranged this special deal that you can get for FREE TODAY! 

Welcome to Best Pennywise Tips!

Thanks for coming by. We are currently undergoing a big transition with our website so, please bear with us as we learn and grow.

Coming soon!

Best Pennywise Newsletter (with more tips) and Your Best PennywiseTips! where you can share your tips to save time, money and help others to live frugally.

Recent Articles

  1. Boost Your Confidence 5 Simple Skills You Can Learn Now

    Apr 25, 18 02:44 AM

    Let's talk now about how to boost your confidence. At the beginning of your desire to become a successful entrepreneur, you may be filled with energy, drive, and endless confidence. That's good but so…

    Read More

  2. Zucchini Pasta Sauce For a Quick, Easy and Meatless Dinner

    Mar 03, 18 05:06 PM

    This Zucchini Pasta Sauce makes a quick and easy spaghetti dinner, but you can use any type of pasta you like. It makes a frugal meal, even with the pine nuts, since it is meatless.

    Read More

  3. Cheesy Zucchini Pasta Bake Soon To Be Your New Comfort Food

    Mar 03, 18 04:44 PM

    Looking for a new comfort food? Cheesy Zucchini Pasta Bake may be perfect for your family. We love it for the basic one-dish aspect. an easy recipe to double for extra guests, hungry eaters, or those…

    Read More