It's been a family tradition to carve jack-o-laterns. Growing up we've tried to carve to most difficult images possible just to see the awe of the trick-or-treaters and parents as they climb our porch steps.
Last year as I started cleaning up the mess from carving, and not wanting to toss the little pieces of fresh pumpkin. I started thinking, "There must be something healthy yet tasteful I can do with them." And thus came..."Pumpkin Stew."
Remember this recipes only uses the scraps of pumpkin, whatever pieces you have left from carving is sufficient. Then after Halloween don't toss your jack-o-lantern either. I will show you how to make that into your thanksgiving pie.
2 lb. stew meat cut into 1" cubes
3 T. Canola oil, divided
3 large potatos cubed
4 medium carrots, sliced
1 large green pepper, cut into 1.2" slices
4 garlic cloves, minced
1 medium onion, jullianned
1 tsp salt
1 tsp pepper, divided
1. c. water
2 T. beef bouillon granules
2 c. pumpkin carving scraps finely chopped
8 oz. condensed tomato soup + 2 Tb. water
3 tsp. basil
Brown meat in a skillet with 2 T. of oil. Brush 1 T. of oil inside a large crock pot coating well the bottom and sides. Add potatoes, carrots, green peppers, garlic, onion, 1/2 tsp. pepper, water and bullion. Then place the meat on top. Cook on low 2 hours. Place pumpkin pieces in crock pot. Pour tomato soup over top and sprinkle basil and remaining pepper on. Cook until pumpkin and veggies are tender. (aprox 2 more hours.) Stir and serve.