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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FlourPower

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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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bchill419

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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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mistie_gal

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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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Aquadog

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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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mac's kitchen

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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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samhain

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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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nymbus

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

Living In: Eugene, Oregon, USA

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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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SRR219919

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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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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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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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jayde

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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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SARABELLEM

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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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painted*pin-up*girl

Cooking Level: Expert

Living In: West Liberty, West Virginia, USA

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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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Susan R.

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Reviewed: Oct. 18, 2007

i have made this recipe multiple times just as the recipe states. turns out great everytime.

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PBJSANDWICHES

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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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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Pokie

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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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DJ

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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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cosmoben

Cooking Level: Expert

Home Town: Allen, Texas, USA

Living In: Burleson, Texas, USA

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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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Sabs

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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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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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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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