Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Pumpkin Stew

Pumpkin Stew


6 cups water (more if necessary)
4 cups pumpkin (see easy instructions below)
2 potatoes, peeled and cubed
2 carrots, large thinly sliced
2 onions, thinly sliced
2 garlic cloves, minced
pinch tarragon
salt and pepper to taste
1 quart milk
1/3 cup olive oil
1/2 cup parlsey. finely chopped


Pour water into a large soup pot. We’re not kidding when we say ‘large.’
You can peel and cube the pumpkin like potatoes if you really want to
take the time to do it, but there is a much easier way to cook pumpkin for
this recipe. Simply scrub the daylights out of the pumpkin shell before
cutting it up into cubes, then put it in the water and let it cook for 30
Use a large spoon to scrape the pumpkin pulp right off the shell and
back into the water it was originally boiled in: there is no loss of vitamins
and minerals in the water this way. Now add the potatoes and carrots and
bring to a boil. Add onion, garlic, tarragon, salt and pepper and let
boil for 20 minutes.
Reduce heat and simmer another 20 minutes. Blend the
whole thing and pour back into the pot. Add milk and oil (stirring well), and
over low heat bring to boil again. Simmer for 10 minutes and serve
immediately, garnishing with parsley. Wonderful with cornbread or
favorite biscuit. A tradition in some families is to also roast the scrubbed
pumpkin seeds while the soup is being made: brush them with olive oil and
salt and bake them in the oven for a delicious snack. Sprinkle roasted
pumpkin seeds on the soup for garnish instead of parsley.

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