The Maine House is serving our most requested Pumpkin Stew.
I normally served this to my little Trick-Or-Treaters but it was so easy and so hearty, that it quickly became a fall recipe I began serving on a Sunday evening in Autumn, when everyone was relaxing after their busy weekend schedules.
How delightful to light the candles on the back porch and present "the great pumpkin stew" to your family!
An evening in autumn.......laughter and sharing memories...Linus was right....the pumpkin is indeed great! After all......it carried Cinderella to the ball in style!
Estelle's Pumpkin Stew
1 9 to 12-inch pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground turkey
2 cups cooked rice, preferably Uncle Ben's
1 large can diced tomatoes
1 large can tomato soup
Preheat the oven to 350 degrees F.
Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter complimented with cheesy biscuits!