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

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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LOVE this recipe. I always make a huge batch of the filling and freeze it for future squashes!

Penny Shore - 2016-01-26 04:38:34

I've been making this since the 2008 issue! So glad I can look online and find the recipe when I can't put my hands on the hard copy. This year I'll be making it without the cheese or oil - all vegan. I don't expect there will be any noticeable difference in the flavor. This makes an impressive dish and it is so healthy and delicious! I'm serving as my Thanksgiving main dish this year.

Patricia - 2014-11-27 04:34:55

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