Savory pumpkin stew

4 servings

Ingredients

Quantity Ingredient
1 Onion, diced
2 cups Vegetable broth
Or water
3 Cloves, garlic, minced
2 tablespoons Vegetable oil
3 cups Pumpkin; peeled, seeded,
Chopped
2 tablespoons Prepared mustard
¾ teaspoon Ground cinnamon
2 tablespoons Apple cider
Vinegar
2 Potatoes, peeled, chopped
2 tablespoons Whole-wheat flour
1 cup Frozen peas
1 cup Frozen corn
Salt, pepper to
Taste

Directions

Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes.

Stir in flour until dissolved. Add vegetable brothor water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper. Serves 4.

Variations:

*Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust. *Substitute butternut squash for the pumpkin.

(From October, 1992, _Vegetarian Times_)

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