I had no idea pumpkins would be so hard to find in mid-November. I had such a hard time getting one that I was thisclose to picking up a cast-off pumpkin I saw in a ditch at the side of the road! Seriously.
Can’t a girl make a fresh pumpkin recipe anymore? Sheesh Guess I’ll have to pumpkin shop before Halloween next year.
I finally managed to find a white heirloom pumpkin and I was on my way to making a stew-y pot of punkin’ goodness.
I had been sent a bunch of Good Cook bakeware and goodies, so I used the Good Cook Pumpkin Scoop to make scooping out the pumpkin guts a breeze. It’s serrated on the side, so it really scrapes all that stringy stuff out nicely. Get one. (Walmart)
Then I chopped that pumpkin into chunks for stewin’. I’ll be putting a roast on those seeds later too.
I started out with sautéing the onions, garlic and ginger before adding the pumpkin, potatoes, and everything else. In about half an hour’s time, I had a warm, tender and flavorful dish so perfect for Fall.
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Curry Pumpkin Stew
Ingredients
- 2 Tbsp butter
- ½ onion sliced thin
- 2 cloves garlic chopped
- 1 tbsp peeled and grated fresh ginger
- 1 tbsp curry powder
- ¼ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 pounds pumpkin peeled, seeded, and cut into 1-inch pieces
- 2 medium red potatoes cut into 1-inch pieces
- 1½ cups chicken broth
- ¾ cup golden raisins
- ¾ cup frozen baby peas
- 1 15 oz can chickpeas rinsed and drained
Instructions
- Heat butter in a large skillet over med-high heat. Add onion; cook until golden brown, about 5 minutes.
- Add garlic and ginger; cook 1 more minute.
- Stir in curry powder, cumin, salt and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently.
- Pour in broth and raisins. Cover and reduce heat to medium. Cook for about 15 minutes.
- Add baby peas and chickpeas; replace cover and continue to cook until pumpkin and poatoes are tender, about 5 to 10 minutes.
Notes
Nutrition
I also baked some corn muffins in a Good Cook EZ-release muffin pan. Oh my gosh, they practically floated out of it. Get one of those too.
I had never cooked with fresh pumpkin in my life before, so I had no idea whether I’d like the taste or texture, but I really did. I’d make it again (pre-Halloween, of course). 😉
