Pumpkin Veggie Stew
Winter is around the corner and what better way to be ready for it then a building a strong immunity system?
And what better way to boost your immunity then loading yourself with tasty plates of Pumpkin stew?
First time I cooked this dish was this time last year, using ingredients found in my kitchen.
Let me tell you that I had no idea it will be a meal by itself, but I decided to serve it with White Rice on the side. It turned out to be such a colorful refreshing aroma dish, perfect in Fall Season with a very refreshing aroma lingering in my house.
Kids devoured it and that was good enough reason for me to add it on my recipe book :)
And what better way to boost your immunity then loading yourself with tasty plates of Pumpkin stew?
First time I cooked this dish was this time last year, using ingredients found in my kitchen.
Let me tell you that I had no idea it will be a meal by itself, but I decided to serve it with White Rice on the side. It turned out to be such a colorful refreshing aroma dish, perfect in Fall Season with a very refreshing aroma lingering in my house.
Kids devoured it and that was good enough reason for me to add it on my recipe book :)
Ingredients:
- 4 cups peeled pumpkin cute into very small cubes
- 2 cups of water
- 1 can diced tomatoes
- 1 onion sliced into small cubes
- 4 cloves of garlic
- 1 cup fresh or frozen corn
- 1 cup of carrots sliced into small cubes
- 1 can of artichokes (optional) or you can add whatever veggies you like (green peppers - beans, etc...)
- spices: Red pepper - Ginger powder - & 7 spices
- Pinch of salt and pepper
Directions:
Enjoy :)
- In a large saucepan:
- Add vegetable oil and saute onion with garlic for 2 minutes.
- Add diced tomatoes and stir occasionally for another 5 minutes.
- Then Add remaining ingredients and spices.
- Stir together and Bring to a boil.
- Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are tender.
Enjoy :)
