nutritional information

Per Serving:

  • Calories: 156
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Sodium: 80 mg
  • Fiber: 5 g
Vegan

Peppered Pumpkin and Potato Ragout

Peppered Pumpkin and Potato Ragout

4 Servings

Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper. Serve with steamed greens and whole-grain rolls.
  • 1 Tbs. olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups cubed fresh pumpkin
  • 1 cup cubed potato, unpeeled
  • ½ tsp. salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. crushed red pepper flakes
  • or to taste
  • ½ tsp. ground white pepper
  • 3 cups vegetable stock or canned broth
  • 1 cup peas, fresh or frozen, thawed
  1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
  2. Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes. Add peas and cook just until peas are tender, about 5 minutes. Serve hot.
January 1998

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comments

I had leftovers, so the next day whirled them in the blender with an extra cup of vegetable broth for soup. Delicious!

Pat - 2009-09-21 21:57:14

A nice base, but way too peppery for my taste, and not quite as hearty as I'd anticipated. I added lentils for a little heart. Next time, I'd reduce the pepper, do the lentils again, and possibly add some carrots. Definitely will warm you up, though.

Beth - 2009-10-13 19:00:36