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Spicy Fall Stew


I found this recipe and just had to make it!  Of course, I tweaked it with my favorite beans and veggies and baked it in a pumpkin.

It was Halloween night, and we were getting ready to head out for  trick-o-treating. 

Halloween 2011
The Family Portrait

I decided I wanted to make warm soup since it was a chilly night.  I was feeling festive so I decided to put the ingredients in the small pumpkin. (It was Kate’s, and she graciously let me cut up her little pumpkin which lived on our doorstep).

While the stew was baking in the oven, we made our way to every house in the  neighborhood. (I really think we did!)

Skeleton Bride and Ghost Dark Vadar
(What ever happened to the princess thing and Thomas the Train?)

When we got home, the house smelled like spicy pumpkin.  YUM!  I will honestly say this stew was DELICIOUS! You have to make this so here is the recipe:

Spicy Fall Stew

Serves 6


1 medium onion, diced (1 cup)

2 Tbs. extra virgin olive oil

1 red bell pepper, cut into 1 inch dice

2 cloves garlic, minced (2 tsp.)

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano  (I used fresh this time)

1 1/2 cups of green tomatoes, husked and quartered

1 15 oz. can of cannellini beans

3/4 tsp. sea salt

1 2-3 pound pumpkin

1 1/2 cup of sharp cheddar cheese (or Daiya cheese which is what I used)


1.  Preheat oven to 350 degrees F.  Heat 1 Tbs. oil in pot over medium heat. Add onion, pepper, and garlic.  Saute 5 minutes or until softened.  Stir in chili powder, cumin, oregano, and cook 2 minutes more until spices darken a bit.

2.  Add tomatoes, beans, 1/2 cup of water and salt.  Cover and bring to a boil.  Reduce heat to medium-low, and simmer partially covered for 10 minutes.  Uncover and cook 5 more minutes to thicken the stew.

3.  Meanwhile cut the top of the pumpkin (I had a little spooky one) around the stem.  Scoop out pumpkin seeds and strings. Rub inside of the pumpkin with oil and sprinkle sea salt. Sprinkle cheese in the bottom of the pumpkin.

4.  Fill pumpkin with stew, then top with pumpkin lid.  Place on baking sheet and bake for 1 1/2 hours.

5.  Remove from oven and scoop stew, including pumpkin, into bowls and serve hot.

*adapted from Vegetarian Times, 2008.

Pumpkin Stew 3 1

So so so delicious! I think the smell and the taste of the pumpkin made this dish even better. 

Do you have a tasty soup or stew recipe to share below? Please do. I’m looking for more warm soupy  meal ideas for the chilly weather we’re having these days.

List your recipe in the comments below. Share share away!

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12 Responses to Spicy Fall Stew


I can’t wait to try this!!! yum…. And, I love your Halloween photos!! xo.

    Lisa Consiglio Ryan

    Candace! This is such a yummy dish to make. AND I will bring it to the shindig next week for you to try. Yes, aren’t those photos a hoot? I wish my kiddos were into the princess and thomas thing still, but looks like that is just a thing of the past! xo


WOW Lisa, that looks and sounds soooo yummy!! Love that you bake it in the pumpkin! So need to try this, I want it now! And love the costumes, so cute πŸ™‚

    Lisa Consiglio Ryan

    Liz, this soup is amazing! You must make it!!!! And we had a blast dressing up. πŸ™‚


I made this recipe and my entire family ate it! It was great. Thanks.

    Lisa Consiglio Ryan

    Just LOVE it when the whole family enjoys the meal. Wonderful, Kristen! So happy you all liked it. πŸ™‚

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