Caroline,

Unfortunately, I'm one of those cooks who never follows a recipe and I make it up as I go along! Yes, it was incredibly tasty & VERY simple. Cut up any vegetables you happen to like, throw them in a big pot with some broth (beef, vegetable, chicken - doesn't really matter), then cook until the veggies are softened (to your liking)! While those are cooking you clean out a sugar pumpkin and bake it in the oven like you would bake a squash (a little butter, salt & pepper)at 350-400 degrees for about 1 1/2 hrs (until soft), ladle the veggies into the pumpkin and serve. When you scoop out servings of the veggies, scoop a little of the cooked pumpkin along with them. It is really good!

I ran the gammit on the veggies: leeks, potatoes, turnip, corn, red kidney beans, peas, lima beans, brussel sprouts, parsnips, red cabbage, zuchini squash (and probably others I can't remember right now!) For broth I used Garden Vegetable and beef (for onion soup). Obviously, I'm quite a veggie freak!

Sure hits the spot on a chilly day! And the left-overs are even better!!!! You can add cooked chicken or any other cooked meat to make an even heartier stew.

Enjoy!
Gail

PS For the family I think I'll leave out the brussel sprouts - too many little kids will be attending!!! :-)