This wonderful recipe came to me as a result of a "Soup" sale at First United Methodist Church in Lewisville, Tx. Unfortunately, I do not remember the name of the man who created this tasty dish, but I give him all the credit for the idea of cooking and serving stew in a real Pumpkin!!
My family members are not lamb eaters, so the beef is a good substitute.
1 Medium Size Pumpkin
1-1/2 pounds lamb or stewing beef
5 carrots (chopped)
1 clove garlic
1-1/3 chopped sweet onion
2 bay leaves
1 can lentil soup
1 cup chicken broth
3 pinches mint (optional)
2 seedless jalapenos chopped
Directions:
Hollow out pumpkin taking care to not cut through to the outside. Combine stew ingredients and cook on stove for 30 minutes. Pour stew into pumpkin and cook in oven at 350 deg until pumpkin walls are soft!
Serve Pumpkin Stew with your favorite Cornbread Recipe or French Bread!!
Serves about 8 hungry folks!
Enjoy!
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