Pumpkin Stew

READY IN: 1hr 30mins
Recipe by KGCOOK

This recipe came from a Taste of Home recipe book. I made it for Halloween one year and my kids thought I was crazy! I served the stew in a pumpkin! This is easier than it sounds.

Top Review by A la Carte

I made this recipe last night for my family and it was a huge success. I found the pumpkin at a farmers market, hollowed it out and then made the stew. I filled the pumpkin and then cooked it for almost an hour. At this time the inside of the pumpkin was soft enough to scrape out and add to the stew. It was delicious! The pumpkin added to the stew really made the dish! Of course, the presentation is great! Very fun! Thank you for another great recipe KG!

Ingredients Nutrition


  1. Pumpkin should be about the size of a basket ball.
  2. Wash the outside of the pumpkin clean.
  3. Cut the top of the pumpkin off as you would if you were going to carve it.
  4. Clean the inside out leaving at least 1 inch thickness on the walls.
  6. Put oil in large skillet and heat on medium low setting.
  7. Dredge meat in flour leaving a heavy coating of flour on meat, brown in skillet till done.
  8. At this point you will want enough drippings in the pan to make a gravy for the stew so you may need to add more oil and more flour.
  9. When the meat is done, add the vegetables and the seasonings.
  10. Pour in the broth, bring to simmer.
  11. Simmer and stir occasionally.
  12. Vegetables need to cook till tender.
  13. Gravy is of the desired consistency.
  14. Adjust seasonings to taste.
  15. Preheat oven to 350 degrees.
  16. Oil outside of pumpkin and place on cookie sheet.
  17. When stew is done, pour stew into pumpkin.
  18. Do not put lid on.
  19. Bake in oven for 30 to 45 minutes or until outside is semi-tender, not soft.
  20. Carefully remove the pumpkin from oven.
  21. Place on serving plate.
  22. Put top on pumpkin and serve.
  23. When serving, you can scrape sides of pumpkin to get some of the pulp out with the stew.

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