Prep 15 mins
Cook 1 hr
A lovely dish to serve on a cool fall evening! Adapted from Vegetarian Times cookbook, you're in for a treat! French, New England, Mid Atlantic
- 5 -6 lbs pumpkin (or kabocha squash)
- 2 large yellow onions, chopped (or red)
- 1 -2 tablespoon water
- 1 lb button mushroom, halved
- 1⁄4 cup sliced celery (optional)
- 1⁄4 cup white flour (or whole wheat)
- 2 -2 1⁄2 cups dry red wine
- 1⁄4 cup soy sauce
- 2 -3 vegetable bouillon cubes (optional)
- 1⁄2 teaspoon dried rosemary (2 tsp. fresh)
- 3 tablespoons dry sherry
- 1 -2 tablespoon honey
- 2 tablespoons balsamic vinegar
- fresh ground black pepper
- 5 garlic cloves, chopped coarsely
- Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350°F for 15 to 20 minutes to soften it. Remove and discard the seeds, and use a large spoon to scrape out the strings.
- In a large skillet, saute onions in water for a few minutes. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
- Preheat the oven to 350°F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on. Bake until the pumpkin is very soft, about 1 hour. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
- To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy!
This was a success, and very impressive to guests. I used a cooking/baking pumpkin...not sure if a "carving" pumpkin would be the same. I used yellow onion, no celery, a mix of button and cremini mushrooms, ww flour, 1 veg boullion cube, and had to skip the sherry because we didn't have any. My pumpkin was just under 6 pounds and my soup didn't quite fit in, so I just heated up the extra separately. Next time I do this, I'll be sure to look for the squattest possible pumpkin, so that there will be room to get my ladle through the opening (had to serve with a different implement). I also might bake the pumpkin a bit ahead of time (possibly upside down with the top in a bit of water), because I found that the bottom parts softened up more than the upper parts so it was harder to get any scrapings out of the top. This is great because I have now taken the remaining pumpkin flesh, which I will cook a bit more to fully soften, then mash up and make into another soup. And the flavor and aroma of the soup were incredible...it's amazing what a few simple ingredients can do together! Thanks for a new kind of recipe.
Oh my! I just made this and it is AMAZING!!! The stew is good enough to eat on its own or with some potatoes added in. All of the ingredients played very well with each other making a complex flavor and very satisfying meal.