All Pumpkins Night Stew

Course: Main Course
Cuisine: American
Keyword: stew
Print Recipe

Ingredients

  • ½ cup sliced onion
  • 1 pound pre-cooked sausage* cut into ½ inch slices
  • 1 Tbsp. canola oil
  • 1 4 ½ oz. can whole mushrooms
  • 3 carrots peeled and sliced
  • 1 tsp. caraway seeds
  • ¼ tsp. pepper
  • 2 beef bouillon cubes
  • 4 cups water
  • 1 bay leaf
  • 2 Cloves Minced Garlic
  • 1 Tsp Italian Seasoning
  • 2 cups wide egg noodles
  • 1 sugar pumpkin

Instructions

Soup

  • Heat 1 Tbsp. canola oil in a soup pot oven over medium-high heat.
  • Stir in onion, sausage, and mushrooms.
  • Cook until onions are softened and translucent.
  • Stir in all ingredients, except for pumpkin and noodles, and bring to a boil.
  • Reduce heat and simmer for 15 to 20 minutes.
  • Stir in 2 cups of wide egg noodles and cook for about 8 minutes or until noodles are tender
  • Pour hot soup into prepared pumpkin shell and serve

Pumpkin

  • Pre Heat Oven to 450 Degrees
  • Using a serrated knife, remove the top of the sugar pumpkin at a slight angle
  • Remove all seeds and “guts”
  • Place pumpkin on a sheet pan and bake for 15-25 minutes
  • (Handle roasted pumpkin with care, it can crack easily and will be very hot)

Pumpkin Seeds

  • Pre-heat oven to 375 degrees
  • Collect all pumpkin seeds and place in a bowl of salt water
  • Drain seeds, and spread them across a baking sheet
  • Bake for 5 to 10 minutes until seeds start to pop.
  • Sprinkle roasted seeds on top of soup or around plate to garnish