Pumpkin Stew
Source of Recipe
adapted from 500 More Fat-Free Recipes
List of Ingredients
1/4 cup low salt chicken broth
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3 medium tomatoes, chopped
1/4 cup fresh minced parsley
1 tablespoon paprika
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
4 cups chopped fresh pumpkin
3 cups water
cooked white rice (for serving) Recipe
(Buny's note: original recipe calls for 2 cup. fresh or frozen thawed corn kernels to be stirred in with the pumpkin.) heat broth in a large saucepan. add onion, garlic and jalapeno, and saute until onion begins to soften, about 4 minutes. Add tomatoes, parsley, paprika, oregano and balck pepper, and simmer, stirring occasionally, until mixture bgins to thicken, about 5 minutes.
Stir in the pumpkin and water. Bring to a boil, reduce heat, and simmer, stirring several times, until pumpkin is tender, about 25 minutes. To achieve a thicker stew, mash the pumpkin against the side of the pan. Stir well and serve over rice.
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