3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and cut into 1⁄4-inch slices
1 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
2 tablespoons beef bouillon granules
1 (14.5-ounce) can diced tomatoes, with liquid
1 (10- to 12-pound) pumpkin
Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.
Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.
Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 1⁄2–2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin.
Photographs by Susan Barnson Hayward from Pumpkin It Up! By Eliza Cross, reprinted by permission of Gibbs Smith.