Recipes
Mexican Pumpkin Stew
(Serves 6)
Linda Arcadia of Moscow, Idaho, created
this spicy soup with the rich flavors of autumn. She suggests that
for a festive fall meal, you can serve this in a scooped out pumpkin.
3-4 cups of small chunk (1/2-inch)
raw pumpkin or butternut squash
1 cup vegetable stock
1 medium onion, thinly sliced
1 teaspoon minced garlic
1 cup tomato sauce
1/2 cup salsa
1 16-ounce can corn kernels, drained
1 teaspoon chili powder
1/2 teaspoon cumin
3-4 drips of Tabasco (optional)
1/2 teaspoon hot red pepper flakes
1 15-ounce can red kidney or pinto beans
salt and pepper to taste
Simmer the pumpkin or squash in the
vegetable stock until tender. Add the remaining ingredients and
simmer uncovered over low heat for 30 minutes. Season with salt
and pepper.
Recipe from The
Vegetarian No-Cholesterol Family-Style Cookbook by Kate
Schumann and Virginia Messina, M.P.H., R.D
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