Ingredients

The following ingredients have 5 Servings
  • 1 Large to Medium sugar pumpkin ((also called pie pumpkings))
  • 1-1/2 pounds pork sirloin, (cut into 1 inch cubes)
  • 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1/2 large onion, (chopped)
  • 1/2 medium red pepper, (cleaned and chopped)
  • 1 large carrot (chopped)
  • 3/4 cup chopped celery
  • 8 large crimini (brown) mushrooms, (cut into quarters)
  • 1 medium zucchini or Mexican summer squash, (halved, then sliced)
  • 2 large cloves of garlic, (crushed)
  • 2 medium potatoes, (cut into 3/4 inch cubes)
  • 2/3 cup condensed cream of mushroom soup

Instruction

  • Cut the top off the pumpkin and clean out the seeds and the pulp. Save the seeds to toast for a snack!
  • Mix the flour with the salt, pepper and garlic powder. Dredge the pork pieces in the mixture. Heat the olive oil in a large skillet and brown the pork on all sides.
  • Add the remaining ingredients, except for the squash and the soup, and cook until the vegetables are starting to get soft.
  • Stir in the mushroom soup and the squash and mix well.
  • Place the entire mixture into the pumpkin, put the top on, and place on a large baking sheet.
  • Put the sheet into a preheated, 350 degree oven and bake for one hour, until the pumpkin is tender when poked with a fork.
  • Remove from the oven and let set for about 10 minutes.
  • To serve, scoop the stew out with some of the sides of the pumpkin (the meat) and place into serving bowls. Serve hot with some rolls.