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Mayan Pumpkin Stew
Serves 6
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Ingredients:
| 3 cups pumpkin or any other hard shell squash variety, peeled and large diced |
| 2 cups vegetable or chicken broth, plus more if needed |
| 1 medium onion, chopped |
| 1 teaspoon mincedgarlic |
| 8 oz tomato sauce |
| 1/2 cup salsa |
| 1 can can corn kernels, (16 oz.) drained |
| 1 teaspoon chili powder |
| 1/2 teaspoon cumin |
| 1 teaspoon Tabasco sauce |
| 1/2 teaspoon hot red pepper flakes |
| 1 can red kidney or pinto beans |
| 1/3 cup toasted pumpkin seeds, for topping |
| Mexican Crema, Crème Fraiche, or sour cream, for topping |
| Salt |
| Pepper |
Directions:
- Simmer the diced pumpkin in the broth until tender. Add the remaining ingredients bring to a boil. Reduce heat and simmer, uncovered, over low heat for 30 minutes.
- Add more broth to thin stew, as needed. Season, to taste, with salt and pepper.
- Serve in bowls topped a swirl of crema sprinkled with a few toasted pumpkin seeds.
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