Pumpkin Stew

by Mike Levine  (& modified by Robin Aylor)

  • 6 cups cubed, peeled pumpkin
  • 1 large (2 small) onions, diced
  • Approximately 1 pound of cooked ham, cubed.
  • 1 bag of frozen corn
  • dollop of butter (approximately 2 Tbsp, but if you like "dollop" better, go with that!)
  • Squirt of olive oil (approximately 2 Tbsp.)
  • Chicken (or vegetable) stock to fill about 1/3 to 1/2 of the pot
  • Black pepper
  • salt (to taste)

In pot, sauté onion in olive oil  and butter until tender and beginning to become transparent.  

Add pumpkin and ham and sauté approximately 5-10 minutes, just long enough that Ham is beginning to caramelize and render fat. 

Add stock and bring to a boil.  

When the stock begins to boil add the frozen corn and reduce heat.  Simmer for approximately 20-30 minutes or until the pumpkin is easily pierced with a fork.  Season to taste.


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