Reviewed: Nov. 10, 2011

Super Yummy dish! I loved this, and followed the basic instructions, only I added the pumpkin at the same time as all the other veggies. It really broke down and added a thick richness to the broth. Wonderfully comforting and healthy too. Wil be making this very soon this winter. Thanks!

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Reviewer:

healthyeater28

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 25, 2011

This stew was a big hit in my family. Both my toddlers (18 months) and my husband enjoyed it very much. It was easy for the little ones to spoon as it came out nice and thick, with the ingredients well softened. I don't like celery, so I replaced it with one kohlrabi (a slightly sweet turnip), and I used an enameled steel pot instead of a dutch oven. Otherwise, the recipe stayed the same and turned out brilliantly. I am definitely making this a family staple.

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Reviewer:

Decca31

Reviewed: Apr. 3, 2011

Nice warm hearty meal. All the ingredients soften adequately as per the receipe. We added other vegies we had including potatos, sweet potatos, turnips. Then right at the end we added brocolli and zucchini. Great meal - easy to make and very filling - will make it again.

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Reviewer:

kimbopumpkin

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Nov. 18, 2010

Hana really liked this! (me, too)

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Reviewer:

Arrina

Reviewed: Nov. 6, 2010

If the pumpkin in your stew wasn't all you'd hoped for, you may want to use a sugar (or pie) pumpkin next time. These are not the same as the ones most people carve into Jack O'Lanterns. The big ones are actually stock pumpkins--as in they are grown to feed livestock (pigs, etc). They do not have the flavor and texture of the smaller sugar pumpkins. These sugar/pie pumpkins also have a different water content and are definately the ones to use for pies--guess that's why they were given the name! Enjoy the stew-- if you can deal with more carbs in it you may want to add some potatoes... my family prefers theirs with potatoes, but enjoyed it made this way, too.

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Reviewer:

Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

Reviewed: Nov. 3, 2010

This is fabulous! I make it every year and my family and friends rave about it!

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Reviewer:

N.Levett

Reviewed: Nov. 1, 2010

Great flavor and easy to customize. I adapted it to the crock-pot by decreasing the flour, seasonings, and liquid (used beef broth) in half. Substituted diced turnip for the carrots for a more fall harvest flavor. Absolutely delicious!

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Reviewer:

Bonnie

Reviewed: Oct. 31, 2010

YUM! Very hearty and yummy cold weather dish! I made this in the crock pot. Just cooked on high for an hour and a half, then added the pumpkin and some small potatoes and cooked on low for another 3 and a half hours. Thanks for the recipe!

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Reviewer:

meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

Reviewed: Oct. 13, 2010

This was delicious, only I simmered it in crock for two hrs then put in large pumpkin and cooked in oven for two hrs...also baked the top for about 30 mins so would match color and sit on top as a lid. Also added potatoes and some Frenches Worcestershire to it.

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Reviewer:

Savalicious

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Oct. 4, 2010

This turned out to be phenomenal! I made a couple changes to it. I used beef broth instead of bouillon granules. I added a can of diced basil and oregano seasoned tomatoes, green beans, one sweet potato and two red potatoes. I cook just about everything with EVOO so I used that instead of the vegetable oil. And I also used can pumpkin instead of cubed pumpkin. I like the added thickness it brought to the stew. I will make definitely be making this again.

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