The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 22, 2009
This was an excellent stew. I only had a small pumpkin so I cut it up and put it in the stew during the last hour of cooking. Didn't eat until the next day so the flavors could blend. The family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 11, 2009
I love this recipe. The stew is great on it's own but I was really surprised at how awesome the pumpkin bits are. The pumpkin really compliments the stew. And of course the presentation is perfect for fall. One of my family's favorite fall traditions!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 2, 2009
This was fantastic. The presentation was nice. I made this for our college girls halloween party. I used beef stock instead of water, and only one pound of meat (it waa fajita meat not stew meat). Other than that I followed the recipe exactly. I was fantastic, everyone loved it! It was sooooo good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 25, 2009
I have a better stew recipe that I think I will stick with (add a bit of red wine and some bay leaf). I usually cook mine in smaller individual pumpkins. Guests eat the cooked pumpkin as they go. Delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 23, 2009
We have used this recipe on several occasions and gatherings. People find it unusual but, at the sametime, super delicious. It is one dish that there is no leftovers for the next day.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 23, 2009
Pumpkin soup is a halloween tradition at our house, but we use smoked keilbassa rather than beef then add the winter vegetables; a rutabega, a couple of parsnips, a sweet potato and just a handfull of wild rice. be sure to scrape some of the pumpkin into each bowl. sprinkle with a little bit of fresh parmesan
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 9, 2009
My mom made a similar version of this stew every Halloween before we were allowed to get into costume and hit the streets for candy gold. We add 8 dried apricots, cut in half, and 1/4 cup golden raisins. It adds a little sweetness to the recipe and taste REALLY good when they plump up from the liquid. Thanks!
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Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA
Living In: Eugene, Oregon, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 9, 2009
I use this year after year...people love the idea that it is in a pumpkin. I have even used the already prepared beef stew and just shave pumpkin off the side to add to the stew and stew flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Oct. 18, 2008
I used a 10 pound pumpkin for a serving size for 3 people. I prebaked the pumpkin for 30 minutes for easy cutting (which is also supposedly good for enhancing the flavor). Instead of green peppers, I added celery, I added only 2/3 of the salt and no bouillon cubes, and added twice the amount of water the recipe called for. I don't think I used the right pumpkin since the pumpkin meat was not very tasty. However, the presentation was beautiful and the stew itself was wonderful!
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Los Angeles, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 11, 2007
Made this for my husband's monthy 'Boy's Night' I did it in a 25 lb pumpkin (doubled) and he barely managed to save me one bowl because they all loved it so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 5, 2007
Excellent stew. Had to almost triple the amount of water, but I used beef broth instead for a lovely rich taste. Omitted the beef granules too. Omitted the tomato for personal tastes. Husband said it was the best stew I ever made. The pumpkin adds a great offset flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 3, 2007
Made this for the first time and it's delicious. I used smaller red and orange peppers rather than green bell to make it more festive and add spice. I also added portabella mushrooms. I've found it a safe bet, based on other reviews, to not scrape very hard on the bottom of the pumpkin. This way it is less likely to crack. Also, I sat the pumpkin atop the stove as it warmed up, so that it wasn't such a drastic change in temperature (so to avoid the pumpkin potentially splitting.) I also added some canned apricots, diced. Yum!!!
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Cooking Level: Expert

Living In: West Liberty, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 26, 2007
This recipe was easy and very impressive! I took it a church social and it looked and tasted great. I plan on making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 18, 2007
i have made this recipe multiple times just as the recipe states. turns out great everytime.
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Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 14, 2007
Spectacular presentation. I was rushed so I chopped my ingredients small to speed the initial cooking to an hour. I used beef stock instead of water and bouillion, omitted the bell pepper and added about 1.5 tsp. of Herbes de Provence, which were delicious in this recipe. I also uppped the salt, since my stock was low in salt. Tried the suggestion to wrap the stem in foil, which worked perfectly. My family is demanding this for Halloween dinner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 13, 2007
My kids and I love this recipe. It is a fall classic! Very festive and it is more than just beef stew...it has a little something extra :) dj
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 6, 2007
i have used this recipes a few times and im always asked for the recipes. the only thing i changed is i used organic baby carets. your amazing thank you.
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Cooking Level: Expert

Home Town: Allen, Texas, USA
Living In: Burleson, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 16, 2007
Yummy! Perfect for a cool Fall day! I made this last year & will make again this year. Try it!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 6, 2007
This is such a unique recipe, presentation is gorgeous, and I believe that the pumpkin itself adds to the flavours of the stew and enriches the beef taste quite well. Very original, and delicious in the fall months. For a summer variation, try making a cold soup inside a hollowed out summer squash.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 2006
Found what the store called a Jamacia pumpkin for Thanksgivng dinner. Used ground sirloin instread of stew beef and added three cans of different beans & one of corn to make it more veggie friendly. Microwaved pumpkin while cooking filling. Put cooked filling in pumpkin and baked a couple hours to blend flavors. DELICIOUS and impressed in-laws.
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Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA
Living In: Auburndale, Florida, USA

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