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Jewish Recipes --> Recipes --> Soups

Vegetable Stew in a Pumpkin Shell -- Dairy
Recipe Ingredients:
  • 1 medium pumpkin, about 6-8 pounds
  • 1/4 cup sweet butter
  • 2 tablespoons olive oil
  • 1 onion
  • 1-2 cloves garlic
  • 2 tablespoons flour
  • 1 green and 1 red bell pepper
  • 1-2 tomatoes
  • 3 cups vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon mild chili powder blend or Zip or....
  • 1/2 teaspoon fine sea salt
  • 1 bay leaf
  • 1 jalapeno
  • 1 sweet potato
  • 1-2 white rose potatoes
  • 1 ear corn, in chunks if available
  • 1 small zucchini
  • 2 carrots
VEGSTWPS.JPGPreheat oven to 400 degrees. Cut lid from top of pumpkin, leaving stem for handle. Scoop out insides. Rub inside with 1 tablespoon of the butter and drizzle with oil. Place in pan and bake 30 minutes. Be careful not to over-bake it as it needs to be a little undercooked so as to hold its shape as a soup tureen.

In meantime, heat remaining butter in stock pot and cook chopped onions and garlic 5 minutes. Whisk in flour. Add chopped vegetables, vegetable stock, seasonings, and herbs. Simmer 20-30 minutes, or until vegetables are tender. Taste and correct seasonings. Ladle into pumpkin shell and serve.

Main Dishes -- Soups -- Squash -- Vegetarian

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods