Pueblo Pumpkin Stew

Here's a contemporary Southwestern-inspired vegetarian stew of fresh pumpkin, pinto beans and New Mexico chiles that can be served over brown rice as a hearty main dish.

READER'S COMMENT:

"i would probley use libby's pumpkin because of the mess. "

Create a Review

4 Reviews for Pueblo Pumpkin Stew

12/09/2012

Anonymous

Recommends this recipe

Do not use Libby's canned pumpkin

Using canned pumpkin puree would be akin to using applesauce instead of sliced apples in a pie. I didn't have the right peppers, so substituted and it was still delicious. Once I added chicken thighs before the pumpkin and cooked for about 15-20 min, then added the pumpkin and cooked for another 30 min. Still excellent.

Pros: Versatile

Comments

04/15/2011

vibikelady2

Recommends this recipe

Delicious Chilly Evening Meal

Made this last night to kudos from my husband -- who is not generally a fan of vegetarian meals. Used Caribbean pumpkin, cubanelle peppers (it was hard to get skins off, but then I don't often char my own peppers), and ground my own cumin, so the flavor really stood out. Will definitely make again.

Pros: Spicy and Satisfying

Comments

10/16/2010

Anonymous

i would probley use libby's pumpkin because of the mess.

Comments

11/19/2009

Anonymous

The perfect stew for a fall evening. The store was out of fresh pumpkins so I used 1/2 butternut squash plus a cup of canned organic pumpkin. Also added carrots, red kidney beans, a roasted sweet bell pepper, and a little bit of celery leaves at the end for color. Tip: raw butternut squash takes a long time to peel! The stew was quite spicy while cooking but the pumpkin and rice soak up the heat, and in the end it was perfect. Add a dark brown bread and salad and you'll have a fantastic dinner.

Comments