pumpkins, as I have stated before, are not just for Jack-o-Lanterns...we love them in a variety of dishes, not as decor. Our favorite dish, besides of course Pumpkin Pie flavored icecream (coming soon on this blog) is October Stew.
Start by carving up the pumpkin...remove the lid, clean out the seeds, and carefully cut away most of the flesh. Be super careful if you plan to use the hollowed out pumpkin for a serving pot later at dinner time, otherwise you can cut away however which way you want.
Cut the pumpkin into cubes.
Brown about a pound or more of stewing beef with 1 t. of caraway seeds, 1 large onion, and a few small hot peppers (optional) in a small amount of olive or other oil.
Add some cubed pumpkin, and brown that with the meat.
Add about 2 pounds of potatoes, also cubed. You can also add whatever other vegetables you want.
Pour in a quart or so of diced tomatoes, or some fresh, peeled tomatoes from your garden.
Add a quart or two of beef stock.
Let this whole mixture simmer gently for about a half an hour or until the vegetables are soft but not falling apart.
To use the Pumpkin as a serving bowl, heat it in a 2ooF oven for about 15-20 minutes
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