Thread: Soup Recipes
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Old September 19th, 2008, 12:30 AM   #34
Tommy's Pastskater
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Join Date: Feb 2007
Location: California
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Carbonada en Zapallo

Beef Stew in Pumpkin Shell

Ingredients: 1 10 pound Cinderella or Cheese pumpkin
3 tsp. Olive oil
1 lb. Beef chuck or stew beef cut into 1" cubes
1 Small yellow onion, peeled and chopped
1 Green Bell Pepper, stemmed, peeled, and chopped
2 Plum tomatoes, peeled, seeded, and chopped
1/4 tsp. Oregano
1 Bay Leaf
1 clove Garlic
2 cups Beef Stock
to taste Salt and freshly ground pepper
2 Sweet potatoes, peeled and cubed
2 Russet potatoes, peeled and cubed
1 cup Fresh or frozen corn
2 Fresh peaches, peeled, pitted, cubed. Or, 4 canned peach halves, drained, cubed.

Pre-heat oven to 375 degrees.
Cut open the lid of the pumpkin. Clean out the inside, removing and discarding seeds and strings.
Replace lid on the pumpkin and place on a sturdy cookie sheet. Bake about 45 minutes, until just tender when pierced with a knife or fork.
While the pumpkin is baking, heat oil in a large soup pot over medium-high heat. Brown beef on all sides, then transfer it to a bowl, using a slotted spoon so the oil will drain.
Reduce heat to medium. Add garlic, onions, and pepper. Cook until soft, about 10-15 minutes, stirring frequently.
Add beef, tomatoes, beef stock, and all spices. Season to taste with salt and pepper.
Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for 40 minutes.
Add potatoes and cook for 20 minutes.
Add corn and cook another 10 minutes.
Spoon soup into the pumpkin and bake for another 30 minutes.
Remove from oven.
Carefully transfer the pumpkin to a serving platter, and place on the diner table.
Serve soup into bowls directly from the pumpkin.

Note: Cheese or Cinderella pumpkins are recommended, as others may collapse while baking. If these are not available, look for hardshelled varieties with thick shells
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