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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 :)

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:
  • 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 :)
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