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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