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Vegan North American Recipes
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Holiday Pumpkin Stew
from Vegetarian Resource Center - Boston, USA

- by Brad Wolff. Here is a recipe for Pumpkin Stew.
This recipe has won awards at Vegan Thanksgiving celebrations and has been published in several vegetarian publications.
We hope that this, along with other pumpkin recipies, will help to change the national symbol for Thanksgiving from Turkey to Pumpkin.
After all, it's a great way to utilize the pumpkins you might have laying around from Halloween instead of throwing them away, which is a waste of good food.
A big, colorful pumpkin sitting on the table as a centerpiece sure is a lot more appealing than the dead carcass of a Turkey with rotting flesh falling off of the bones.
Hopefully, everyone in the USA will someday see the light and have a Pumpkin centerpiece on their Thanksgiving table instead of a Turkey.

If you have a pumpkin recipe that can be served from inside of a pumpkin, would you please post it for all to share.
Peace and Happy Holidays to All.

Pumpkin Stew is a wonderful main course for Holiday Season celebrations.
Served in the pumpkin itself, it is a very attractive centerpiece and is a healthy and humane alternative to turkey or ham.
Use a pumpkin that is wider than it is tall and that will stand upright without tilting.
The following recipe is for each four cups of pumpkin pulp that can be scraped from the inside of the pumpkin.
Buy your pumpkin before Halloween or they might not be available.
If uncut, a pumpkin will last about two months at room temperature.

  • 4 cups pumpkin pulp, diced
  • 2 cups dried navy beans, soaked overnight in 5 cups water then drained
  • 2 medium yellow onions, diced
  • 2 large cloves garlic,minced
  • 2 tablespoons olive oi
  • l 3 cups fresh corn cut off the cob or 3 cups frozen corn
  • 6 large tomatoes - peeled and diced or one 28 oz. can tomatoes, diced
  • 6 tablespoons tomato paste
  • 1 1/2 tablespoons dried or 3 tablespoons fresh Basil
  • 1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
  • 2 bay leaves
  • 3/4 teaspoon black pepper or to taste
  • 1 teaspoon dried or 2 teaspoons fresh Marjoram
  • 1 tablespoon salt, or to taste
Cut top from pumpkin and scoop out seeds and stringy fibers.
With a large spoon, scrape out and reserve pumpkin pulp being careful to leave at least an inch on the sides, so the pumpkin will stand up.
Saute onions and garlic until tender in olive oil in a 5 quart heavy pot.
Put soaked and drained navy beans, diced pumpkin pulp, and seasonings (except salt) in pot with enough water to cover about 2 inches above ingredients.
Bring to a boil, then turn heat to low.
Cover and simmer, stirring occasionally, for 2 hours or until beans are tender.
Add tomatoes, tomato paste, corn and salt.
Bring to a boil, then turn down to a simmer for 30 minutes more.

WHEN READY TO SERVE, place pumpkin shell on serving plate and ladle hot stew into it.