Recipe by Sharon123
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
Top Review by Meredith C-ville
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.
- 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
Directions See How It's Made
- 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!