Harvest Pumpkin Stew
In the words of my toddler, “Yummy tummy!” (as she rubs her belly). This dish is the epitome of the fall. It has the sweet of the pumpkin and raisins paired with the savory flavor of the zucchini. It’s one of my favorites that’s for sure… but I do LOVE everything pumpkin.
1 4-lb fresh pumpkin
1 tsp. olive oil
1 chopped red onion
2 chopped garlic cloves
1 tsp. turmeric
1/2 tsp. ground cumin
1 cinnamon stick
2 cups vegetable broth
2 diced zucchini
1/3 cup raisins
1/2 tsp. kosher salt
Microwave the pumpkin on high until slightly softened, 3-3 1/2 minutes. With large, heavy knife, cut pumpkin in half along one side of step. With spoon, remove seeds and string pulp.
Place 1 pumpkin half, cut side down, on butting board, cut off ends. Holding pumpkin cut-end down and using downward motion with knife, remove peel in small sections. Cut peeled pumpkin into wedges; cut each wedge into 1-inch cubes. Repeat with remaining pumpkin half.
Heat olive oil in large Dutch oven over medium heat. Add onion and cook, covered, until crisp-tender, 3 minutes. Add garlic and cook, stirring frequently, just about until fragrant, 1 minute.
Stir in pumpkin and vegetable broth; bring to a boil. Reduce heat and simmer, covered, 10 minutes.
Serves 4, Weight Watchers PPV: 4 per serving (1 serving=1 1/2 cups stew)
From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.
Stir in zucchini, raisins, and salt. Cook covered, until vegetables are tender, 5-8 minutes.
Discard cinnamon stick.