Pumpkin and Vegetable Stew served in Roasted Sugar Pumpkins

Ingredients:
2 tablespoons olive oil
2 medium onions, peeled and cut in large chunks
1 medium carrot, peeled and cut in large chunks
6 small potatoes, well-scrubbed but not peeled, cut in half
1 ½ cups fresh pumpkin, peeled and cut in large chunks
1 tablespoon freshly grated ginger
1 clove garlic, minced
½ teaspoon ground turmeric
1 ½ teaspoons ground coriander
½ teaspoon ground cumin
1 cinnamon stick
1 ½ cups canned tomato, chopped
1 cup water
Salt and pepper to taste
2 tablespoons raisins
1 preserved lemon (optional garnish)
6 roasted pumpkins*******


Directions:
Heat the oil in a large heavy saucepan over medium high heat. Add the onions, carrot, potato, and pumpkin and saute for 5 to 10 minutes, stirring from time to time. When vegetables have softened, add the ginger and garlic. Continue to saute for 2 to 3 minutes, then add the turmeric, coriander, cumin and cinnamon stick. Cook for another 5 to 8 minutes, then add the canned tomato and 1 cup of water. Bring to a simmer, season with salt and pepper, then add the raisins. Allow to cook for 18 to 25 minutes until all vegetables are soft but don’t overcook.

Just before serving, cut the preserved lemon into thin wedges and add as a garnish
serve in roasted pumpkins


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roasted pumpkin
Ingredients
6 small sugar pumpkin
11/4 cup packed brown sugar
3 tablespoon molasses
2 teaspoon ground nutmeg
2 teaspoon ground cinnamon
2 teaspoon ground ginger
4 tablespoon butter


Directions
Preheat the oven to 350 degrees F .
Cut the lid off the pumpkin and remove the seeds.
Combine the brown sugar, molasses, nutmeg, cinnamon and ginger. rub mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until fork soft. Serve soup right in the pumpkin.