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Savory Pumpkin Stew

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      Title: SAVORY PUMPKIN STEW
 Categories: Vegetarian, Soups
      Yield: 4 Servings
 
      1    Onion, diced
      2 c  Vegetable broth
           Or water
      3    Cloves, garlic, minced
      2 tb Vegetable oil
      3 c  Pumpkin; peeled, seeded,
           Chopped
      2 tb Prepared mustard
    3/4 ts Ground cinnamon
      2 tb Apple cider
           Vinegar
      2    Potatoes, peeled,chopped
      2 tb Whole-wheat flour
      1 c  Frozen peas
      1 c  Frozen corn
           Salt, pepper to
           Taste
 
  Saute onion and garlic in oil until transparent, about 4 minutes. Add
  pumpkin and potatoes and cook, stirring occasionally, for 5 minutes.
  Stir in flour until dissolved. Add vegetable brothor water, 1 cup at
  a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered
  stirring occasionally, over medium-low heat for 30 minutes, or until
  sauce is thick and vegetables are tender. Add peas and corn and cook
  5 minutes more. Season to taste with salt and pepper. Serves 4.
  
  Variations:
  
  *Turn this stew into a potpie by baking in a pie pan lined with a
  biscuit crust. *Substitute butternut squash for the pumpkin.
  
  (From October, 1992, _Vegetarian Times_)
 
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