Pumpkin Stew Cooked in the Pumpkin
Discover the ultimate cozy meal with this Pumpkin Stew Cooked in the Pumpkin—a showstopping dish that's as flavorful as it is visually stunning. This hearty stew brims with tender vegetables, optional shredded chicken, and aromatic spices like cumin, paprika, and thyme, all simmered to perfection in a rich broth. The magic happens when the stew is ladled into a hollowed-out sugar pumpkin and baked until the squash becomes irresistibly tender, infusing the dish with natural sweetness. Not only does the pumpkin act as an edible serving bowl, but its flesh scrapes easily into each bite, adding a creamy texture and earthy depth. Perfect for fall gatherings, this recipe is a comforting centerpiece that doubles as a feast for the eyes. Garnished with fresh parsley, it's a wholesome, seasonal delight that celebrates the flavors and warmth of autumn.
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Recipe Information
Ingredients
- 1 whole medium-sized sugar pumpkin
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large russet potato, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups cooked chicken, shredded or cubed (optional)
- 1 14 oz can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the top off the pumpkin (about 3 inches from the stem), reserving the lid. Scoop out the seeds and stringy pulp. Lightly brush the inside of the pumpkin with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the cleaned-out pumpkin on a baking sheet and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, chopped carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the diced potato, chicken or vegetable broth, canned diced tomatoes (with their juices), ground cumin, paprika, dried thyme, salt, and black pepper. If using cooked chicken, add it at this stage. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
Carefully ladle the stew into the prepared pumpkin shell, filling it about 3/4 of the way. Replace the pumpkin lid and transfer the entire pumpkin to the preheated oven.
Bake the pumpkin and stew for 60-70 minutes, or until the pumpkin flesh is tender and can be easily pierced with a fork.
Once cooked, remove the pumpkin from the oven and allow it to cool slightly. Serve the stew directly from the pumpkin, scraping the inner pumpkin flesh into each serving for added flavor. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 16.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1607 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
