Spicy Fall Stew Baked in a Pumpkin
Embrace the cozy flavors of autumn with this Spicy Fall Stew Baked in a Pumpkin, a stunning centerpiece dish that’s as delicious as it is visually striking. This hearty, one-pot recipe combines tender chunks of seasoned ground beef or turkey (or a plant-based alternative for vegetarians) with warming spices like cinnamon, cumin, and smoked paprika, simmered together with kidney beans, sweet corn, and tomatoes for a bold, flavorful stew. The magic happens when this spiced concoction is baked inside a pre-roasted pie pumpkin, which not only serves as a beautiful edible bowl but also infuses the stew with a subtle sweetness. Perfect for chilly evenings, festive gatherings, or even a unique Thanksgiving side dish, this recipe is a showstopper garnished with fresh parsley or shredded cheese. With its mix of fall-inspired flavors, rustic presentation, and comforting warmth, this dish is the ultimate fusion of taste and autumnal charm.
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Recipe Information
Ingredients
- 1 medium pie pumpkin (3-4 pounds)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef or turkey (optional for vegetarian version - use plant-based protein or omit)
- 14 ounces canned diced tomatoes
- 15 ounces canned kidney beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.
Cut the top off the pumpkin about 2 inches below the stem, creating a lid. Scoop out the seeds and strings from inside the pumpkin and lid, and set them aside if you want to roast the seeds later.
Brush the inside of the pumpkin and lid with 1 tablespoon of olive oil, and lightly season with a pinch of salt. Place the pumpkin (cut side up) and the lid on the prepared baking sheet.
Bake the pumpkin in the preheated oven for 20-25 minutes, or until it just begins to soften but holds its shape. Remove from the oven and set aside.
While the pumpkin is baking, heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
If using ground meat, add it to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
Add the chili powder, cumin, cinnamon, smoked paprika, red pepper flakes, salt, and black pepper to the skillet. Stir to coat the mixture in the spices.
Stir in the diced tomatoes (with their juice), tomato paste, kidney beans, corn, and broth. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Carefully spoon the stew into the pre-baked pumpkin, filling it to about 1 inch below the rim. Replace the pumpkin’s lid.
Return the filled pumpkin to the oven and bake for an additional 50-60 minutes, or until the pumpkin flesh is tender and can be easily pierced with a fork. Check periodically to ensure the pumpkin doesn't collapse.
Remove the stew-filled pumpkin from the oven. Serve by scooping the stew along with some of the tender pumpkin flesh into bowls.
Garnish with chopped parsley or cilantro and shredded cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 50.3 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 942 mg | 72% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5507 mg | 117% | |
*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.
