I haven't cooked with fresh pumpkin much so this was an adventure. This is a very fragrant stew and mighty tasty. I cooked it according to the recipe except I didn't serve it over noodles. We really liked it.
* Exported from MasterCook *
Pork Stew with Pumpkin
Recipe By :Cooking Light Magazine. October 2001. Page: 178.
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 pounds boneless pork loin, trimmed and cut into
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3/4 cup finely chopped celery
2 teaspoons dried rubbed sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (28-ounce) diced tomatoes, undrained
1 can (14.5-ounce) fat-free, less-sodium
4 cups (1/2-inch) cubed peeled fresh pumpkin
1 package (10-ounce) frozen whole-kernel corn
2 teaspoons grated orange rind
4 1/2 cups cooked egg noodles (about 3 cups uncooked)
6 tablespoons chopped fresh flat-leaf parsley
You can also use butternut or acorn squash when pumpkin is out of season.
1. Heat oil in a large Dutch oven over high heat. Add pork; cook 4 minutes
or until browned, stirring occasionally. Add onion, bell pepper, and
celery; cook for 2 minutes, stirring occasionally. Stir in sage, salt,
black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat,
and simmer 30 minutes. Stir in pumpkin and corn; bring to a boil. Cover,
reduce heat, and simmer 1 hour or until pumpkin is tender. Stir in grated
rind. Serve over noodles; sprinkle with parsley. Yield: 6 servings
(serving size: 2 cups stew, 3/4 cup noodles, and 1 tablespoon parsley).
Copyright © 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).