Pumpkin and Apple Stew
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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INGREDIENTS
Nutrition- 1(28 ounce) can pumpkin puree
- 4cups vegetable stock (or broth)
- 2teaspoons coriander powder
- 1teaspoon onion powder
- 1⁄2teaspoon garlic powder
- 1⁄4teaspoon pepper
- 1⁄4teaspoon salt
- 1dash nutmeg
- 1dash ground cloves
- 1dash thyme
- 1dash marjoram
- 1dash cayenne pepper
- 15
- 1⁄2
- 1
- 6ounces shredded carrots
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DIRECTIONS
- Mix the pumpkin and broth in a big pot together, feel free to add some butter or oil for creaminess.
- Mix the spices with the pumpkin base.
- Add the green onions, black beans, carrot, and apple pieces.
- 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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