Pumpkin, Corn & Tomato Stew

This has a spicy Spanish influence. It also uses achiotte flavored oil. It'a a rich dish that can set a southwestern tone at Thanksgiving.  Do it yourself, or buy it in the store. Read about achiotte. 

• 1/4 cup achiotte flavored oil
• 2 medium onions, sliced (about 2 cups)
• 1 jalapeño pepper, minced
• 2 garlic cloves, minced
• 6 cups pumpkin in 1 inch dice (about one 3 pound sugar pumpkin)
• 2 (14.5 ounce) cans Italian tomatoes
• 2 cups fresh corn kernels (4 medium ears)
• 1/2 cup cilantro, minced

METHOD

Heat oil in heavy soup pot. Sauté onion until softened, about 10 minutes.

Stir in jalapeño and garlic. Cook over medium heat, stirring, for 2 - 3 minutes.

Stir in tomatoes. Cook for 10 minutes, breaking up the tomatoes. Stir in pumpkin, and cook for 15 - 20 minutes partially covered.

While pumpkin is cooking, cut kernels off corn. Add to stew and cook for 10 - 15 minutes longer.

When ready to serve, sprinkle with minced cilantro.

Serves: 4 - 6

Contributor: Debbie Farrell

Happy Holiday Cooking!

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