Autumn Harvest Stew

This hearty comfort stew features fresh pumpkin, carrots, parsnips, bell peppers and other delicious vegetables that provide vitamins, minerals, fiber and key nutrients. Delivering great taste and abundant nutrition, it's a colorful, satisfying stew that's easy to throw together. Serve this autumn favorite over rice or couscous. Can't find pumpkin? Butternut squash works great too.

Ingredients:

3 Tbs. olive oil
1 onion, halved & sliced
1 carrot, halved lengthwise & sliced
1 parsnip, halved lengthwise & sliced
1 celery rib, halved lengthwise & sliced
1 red bell pepper, cut into 1" cubes
2 garlic cloves, chopped
3 Tbs. flour
2-3 tsp. curry powder
3 cups vegetable stock
2 cups fresh pumpkin, peeled & cut into 1" cubes
tsp dried sage
cup frozen peas
salt & pepper (to taste)

Directions:

Heat oil in large pot over medium heat.
Add onion, carrot, parsnip, celery, bell pepper and garlic; cook until softened, 4-5 minutes.
Stir in flour and curry powder and mix until well combined; while stirring, slowly pour in vegetable stock; add pumpkin and sage and bring stew to a simmer.
Gently simmer until vegetables are tender, about 10 minutes.
Mix in peas and heat through; season with salt and pepper and serve.

Enjoy!

I have been away for a while, to both the mountains and the ocean. We had a wonderful time.

Also

We have three beautiful new additions to our family.


Lilly and Luke the twins born to my sister Janices daughter Sara and her husband and Eve born to my Sister Sharon's daughter Heidi and husband.

They are each a precious treasure.

I wanted to thank all of you, my friends for your congratulations on the births.

I am posting pictures I took on our trips in my journal.

The recipe posted here is my way of thanking you all.

Its a good one and very tasty and good for you too!

So Enjoy!

Truly have a breath easy day and evening,

Filled with all the things that make you happy.

Stay healthy and well my friends.

Hugs to all of you,

Always,

Holly