I wanted to push this pumpkin stew to the front of the blog this month because it’s a really great recipe (one of my favorites) and perfect for a Halloween dinner.
Hominy, tomatillo, and chili pepper form the foundation for this flavorful, southwest stew, making for a nutritious, filling dinner (that’s also fun to eat).
Pumpkins are one of my absolute favorite ingredients to work with because of their creamy texture and pleasant squash flavor; they’re super high in vitamin A and C!
Plus, is there anything better than an edible bowl?
As an Arizona native, I love working with Southwest flavors; there’s savory, sour, and spicy here in this stew. I especially love adding a lot of cheddar since there’s no meat in this stew, and it gives it a lot of umami flavor.
In terms of sweet pumpkin recipes, there’s this really delicious pumpkin pie with gluten free crust, but I think everybody should have the opportunity to enjoy fresh pumpkin in a savory way.
Plus, it’s even fun sitting around carving out the lids for this recipe…something that the kids can do with a pumpkin carving kit.
What are the best pumpkins for cooking?
Cooking with pumpkin makes for an exciting presentation and tasty feast. Use any winter pumpkin, such as:
- red kuri (my number 1 choice and pictured here)
- sugar pie
- cheese pumpkin
- kabocha squash
Make Ahead Tip: You can even remove the seeds in advance and store in the fridge until you are ready to bake the dish.
How to Make Southwest Stew in a Roasted Pumpkin – Step by Step
Like most great stews, this one starts with sweating some onion with garlic, bell pepper, and olive oil until softened (photo 1). After the moisture is released, it’s time to toast the spices to extract flavor (photo 2).
After you begin to smell the aroma of spices in the air, you can add the moist tomatillos, hominy, and water. Bring everything to a simmer, then cover and cook to form the southwest stew (photos 3 & 4).
Assemble the pumpkin stew with an extra layer of cheddar cheese and place under the broiler until golden. Serve whole or cut in half and top with a spoonful of refreshing poblano salsa then serve!
When cooking for myself and my husband, I like to serve an entire pumpkin for dinner and then store the leftovers for a light lunch. If serving to dinner guests, I like to cut the pumpkins in half, since nobody can eat an entire pumpkin in one sitting.
I once made this dish as a casserole for Thanksgiving, and it was a huge hit.
Top Tips Baking Soup inside of a Pumpkin
- Prep the pumpkins in advance by making the recipe and storing in the fridge. Reheat when ready to eat.
- Prepare the poblano-avocado-cucumber salsa up to 3 hours in advance and store in the fridge to accompany the pumpkin stew.
- To make the lid, use a pairing knife or pumpkin carving knife to cut around the stem; go around a second time to loosen the lid and pry it away with a spoon.
- Scrape away the seeds and flesh with a spoon.
- Rub the inside of the pumpkin with olive oil and a sprinkle of salt. Pumpkin always tastes better with salt.
- You do not need to serve the stew inside of the pumpkin. You could layer the stew in a casserole dish and top with cubed pumpkin rubbed with olive oil instead.
More Delicious Fall Recipes You Might Like
- Maple and Peanut Butter Baked Apples with Silky Cashew Cream – an easy, healthy dessert
- Chicken Squash Stew with Cranberries
- Immunity-Boosting Turmeric Vegetable Soup – this would also be an amazing recipe to roast inside of a pumpkin!
- Healthy and Moist Zucchini-Carrot-Parsnip Bread
*If you’ve tried this southwest stewed pumpkin or any other recipe on the blog, please let me know how you got on in the comments below. I love hearing from you!Print
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