Recipe - Savory Pumpkin Stew

1 Onion, minced
2 cup Vegetable broth
Or water
3 Cloves, garlic, minced
2 tablespoon Vegetable oil
3 cup Pumpkin; peeled, seeded,
Chopped
2 tablespoon Prepared mustard
Three fourths teaspoon Ground cinnamon
2 tablespoon Apple cider
Vinegar
2 Potatoes, peeled,chopped
2 tablespoon Wholewheat flour
1 cup Frozen peas
1 cup 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 mediumlow 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_)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini