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    You are in: Home / Recipes / Pumpkin and Apple Stew Recipe
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    Pumpkin and Apple Stew

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    the80srule's Note:

    Fall's the time for hearty stews, soups, and bisques with lots of pumpkin! I made this up so I would have something to eat for about a week with some stew left over to freeze. I use a 6-oz bag of shredded carrot that I chop even finer in my food chopper, but otherwise this requires minimal measurement. Most of the spices I just shook in but the garlic powder, onion powder, coriander, salt, and pepper were measured. Gala and golden delicious apples are the best for this.

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Mix the pumpkin and broth in a big pot together, feel free to add some butter or oil for creaminess.
    2. 2
      Mix the spices with the pumpkin base.
    3. 3
      Add the green onions, black beans, carrot, and apple pieces.
    4. 4
      Bring the mixture to a boil, then let simmer on low heat for 30-35 minutes loosely covered. Serve with plain yogurt and toasted pumpkin seeds for garnish, with some crusty bread.

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    Nutritional Facts for Pumpkin and Apple Stew

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.3
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 181.3 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 10.5 g
    Sugars 9.8 g
    Protein 9.7 g

    The following items or measurements are not included:

    vegetable stock

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