Pumpkin Stew

I have been trying to do a lot of pumpkin recipes this month and I was looking through a magazine the other day and saw a pumpkin bisque soup, it sounded really good to me however I prefer soup with more substance. I started thinking of what I could put together in a soup that would taste good with pumpkin. This recipe is what I created in my head; it turned out just as good as I thought it would.


1 Lbs. Stew Meat
5 C. Beef Broth
1 Small Chopped Onion
1 Tbs. Chopped Garlic
20 Baby Carrots (cut into thirds)
1/2 C. Ronzoni Acini Di Pepe # 44 Pasta
1 C. Pumpkin Pie Filling
1/2 Tbs. Pepper
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
2 Medium Red Potatoes
1/4 C. Flour

Heat EVOO over medium high heat and cook the onion and garlic just until soft and translucent, then transfer to a crock pot. Place the stew meat into a large zippy bag with flour and shake to coat. Heat more EVOO in the frying pan and cook the meat just until brown and the flour coating has a slight crunch to it. Place the meat into the crock pot and cover with the beef broth. Turn onto low and cook for about 5 hours, then turn it up to high and place in the carrots, cook for an hour then add the pasta, pumpkin and spices. Cover and cook for 1 more hour, when the stew has about 30 minutes left to cook cut the potatoes and place into a small pot, cover with water and cook until just fork tender, about 15 minutes. When the potatoes are done drain and stir them into the stew for the last 15 minutes of cooking. Ladle into a soup bowl and enjoy the savory side of pumpkin.


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