Monday, November 16, 2015

Carbonada en Zapallo + Other Creative Pumpkin Eats #RecipeRoundUp


Last night, as we were leaving an event, one of the farmers asked if I would like to take any of the pumpkins or gourds. Ummm...you do not have to ask me twice! I had been looking for the perfect pumpkin to make my version of Carbonada en Zapallo, an Argentinian beef stew in a pumpkin. And I saw it; sitting right there on the table. So, I confirmed that she really meant I could take one and I tucked it under my arm as we headed to the car.

"What are you doing with that?" asked Jake.

It's dinner.

"Oh, okay," he said.

I love that it doesn't even baffle him that I planned to cook an enormous pumpkin for dinner! We adore pumpkins in all shapes and sizes.

So, I'm sharing a creative pumpkin recipe of mine - down below - and some other delicious pumpkin treats for Thanksgiving from some of my favorite bloggers. It's an amazing list...

Pumpkin Recipes from Favorite Bloggers
recipes shared with permission, listed in alphabetical order



Carbonada en Zapallo

Here we go. Bear in mind: this is my version. I used whatever vegetables I had in my refrigerator. And I used ground beef; it's typically made with cubed meat. But I didn't have time to braise the meat for several hours the way I would have wanted.

Ingredients
  • 1 large pumpkin (mine was probably a foot in diameter, just make sure it fits in your oven with the stem intact)
  • olive oil
  • 1 pound ground beef, prefer organic and grass-fed
  • 1 large onion, peeled and chopped, approximately 1 C
  • 3 cloves garlic, crushed
  • 1 C chopped celery
  • 6 C chicken stock
  • 1 C water
  • 1 C wine (I used some leftover white wine)
  • 2 C chopped green beans
  • 3 C chopped kale
  • 2 C chopped zucchini
  • 3 C chopped tomatoes
  • 1 T oregano
  • 2 bay leaves
  • freshly ground salt
  • freshly ground pepper


Procedure
Preheat the oven to 375 degrees F. Cut the top off the pumpkin. Scoop out the seeds and strings.


Pour 1 C water + 1 C chicken stock into the pumpkin. Replace the lid of the pumpkin. Roast the oven for about an hour. In the meantime, make the soup.


Add a splash of olive oil to a large Dutch oven. Cook the onions, garlic, and celery until the onions are softened and translucent. Add in the ground beef and cook until fully browned. Stir in the green beans and kale. Pour in the remaining liquid and bring to a boil. Reduce the heat to a simmer. Add in the tomatoes, zucchini, oregano, and bay leaves. Let simmer for 30 minutes. Season to taste with salt and pepper.

Carefully ladle the soup into the roasted pumpkin and bake another 30 minutes to finish cooking. Serve hot. As you serve into individual bowls, spoon with some of the pumpkin flesh into each bowl.

5 comments:

  1. So sorry I missed out on this round up! What a lovely group of recipes. You can never have enough pumpkin recipes. I love that you stuck that whole thing in your oven!!

    ReplyDelete
  2. Wow, what a great round up. I know what I'm reading over the weekend! Thanks for putting this together Cam. Your Argentinian pumpkin stew is going on my to make list.

    ReplyDelete
  3. Terrific round up of recipes & the Argentine Stew sounds fabulous!

    ReplyDelete
  4. So many great pumpkin recipes! Where to start?!

    ReplyDelete
  5. What a great roundup of pumpkin recipes. I now have many more reasons to love pumpkin! Thank you so much for including some of mine. Off to check some of them out!

    ReplyDelete

Share Buttons