‘Taste of Home’ Magazine’s Pumpkin Stew Recipe 

Thanks! This answers some general questions I had. I've got little striped tiger pumpkins that I will use as bowls to bake the soup in, but since they're small, I'll probably cut the time down to about 1 hour. I'm going to use my Williams Sonoma pumpkin chipotle rub on the beef before cooking, add potatoes, corn, onions, tomatoes and probably lentils or wild rice (haven't decided which, but I'm leaning towards lentils since the pumpkin rub is similar in taste and smell to curry and I feel like lentils will balance the flavors).

I really miss you sweet Christina, you are so amazing and so beautiful and so humble💐💖 Thank you very much for this delicious recipe, it looks so yummy. I send you my love and appreciation💜

May I please ask a question? - how much water do you add? And why does it take 4 hrs to cook a stew? Thank you.

Cannot wait to make this

Thanks for sharing, but I will not stew for 2 hrs then fill the pumpkin and bake 2 hrs. I will not cover it while baking to that it will cook faster.

How did she cook that stew in the pumpkin without it boiling over?

Those guys think they are very funny but they're not. Stop talking let the chefs ones n explain her cookin

food...

ilike

That beef needed to be run through some flour first.

ilikeUSAfood

shrek

This was awkward as fuck lol