nutritional information

Per :

  • Calories: 221
  • Protein: 6 g
  • Total Fat: 9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 31 g
  • Cholesterol: 10 mg
  • Sodium: 699 mg
  • Fiber: 6 g
  • Sugar: 10 g
Gluten-Free

Spicy Fall Stew Baked in a Pumpkin

Spicy Fall Stew Baked in a Pumpkin

Serves 6

You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).
  • 1 medium onion, diced (1 cup)
  • 2 Tbs. olive oil, divided
  • 1 red bell pepper, cut into 1-inch dice
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. chili powder, preferably New Mexican
  • 1 tsp. ground cumin
  • ½ tsp. dried oregano
  • ½ lb. tomatillos, husked and quartered (1½ cups)
  • 1 15-oz. can hominy, rinsed and drained
  • ¾ tsp. salt
  • 1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
  • 2 oz. grated sharp Cheddar cheese (½ cup packed)

1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

2. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.

3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.

5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).

 

October 2008

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comments

I couldn't find tomatillos canned or fresh in my grocery store. I have a jar of Salsa Verde or I have fresh green tomatoes... what is a good subsitute?

Kim - 2014-10-31 19:26:36

This was delicious and packed with flavor. I didn't hold back on the spices and threw in some carrots and celery as well. I used canned tomatillos which worked beautifully. Used with the poblano avocado salsa. Perfect for a chilly fall day! Husband ate an entire small pumpkin.:)

Angela Suderman - 2014-10-29 00:29:35

Sorry, tomatillos, not instilled, spell check error!

Linda Slawson - 2014-05-22 23:41:16

What are instilled and homily please?

Linda Slawson - 2014-05-22 23:39:53

want to try

jennifer - 2013-11-05 17:27:31

This was great, my husband and I ate it for three meals. Be sure to scoop into the sides of the pumpkin and get it all! I didn't have hominy and subbed some roasted corn and quinoa, I think this recipe enables you to make a few substitutions and still be delicious! I used the suggested Kobocha pumpkin.

Deanna Marsh - 2013-11-04 16:58:35

great soup

debbie - 2013-10-05 21:44:16

By far one of my favorite recipes!!! Love the Poblano-Cucumber salsa as well.

rochelle burns - 2013-10-04 02:21:57

Wow! Delicious!

Phileo McAlexander - 2012-11-12 03:24:26

This stew is delicious! I used a medium carving pumpkin from our local co-op, so it was local and organic, 11-12 inches high by about 30 inches around. It is delicious, and the seasoning is excellent! I left out the cheese because I'm vegan and left out the hominy. I added other veggies on hand like cauliflower, zucchini, mushrooms, and some cayenne for a little heat. It came together deliciously and I had so much leftover that I froze half after scooping out the pumpkin rind. I'll definitely make this for Thanksgiving with friends! Thanks!

Marija - 2012-11-05 19:50:14

I made this and left the house for a meeting. My husband ate the whole thing and there was nothing left for me to try. He loved it. I had to make it again to get to try it. I served it for Thanksgiving dinner. Everyone was impressed with the presentation and enjoyed the soup.

Sandra - 2012-09-29 21:15:54

THis is a terrific recipe especially paired with the with the avocado cucumber salsa. I agree with Linda in that there is no way this feeds 6. I used a 3.2 lb squash and we could serve 3 with it along with rice and beans. That being said, it is one of the best things I have made in a long time and will definetly make it again!. THanks VT.

jean - 2010-11-16 09:33:04

This is a go-to recipe for me. I love it. I have made my own modifications along the way, for example leaving out the tomatillos and replacing the hominy for quinoa. Love it topped with avocado. I have made this time and time again fro guests and they always want the recipe.

Courtney - 2010-11-07 09:49:19

My family and friends love this recipe. We make it every year as part of our fall festival: Halloweeen, Day of the Dead, and Samhain. Keep up the great veggie recipes

Julie Ann, Suburban farmer - 2010-11-01 15:29:43

What Linda said. But it WAS delicious! Next time I will use a kabocha squash, or another dense, dryer and orange squash. My pumpkin was disappointingly stringy and pale. GREAT soup though!

Vita - 2010-10-26 21:46:55