Pumpkin Stew.

This Pumpkin Stew is a great and hearty stew for those cool autumn nights when you need something to stick to your bones. This is a hit even with meat lovers who are often baffled to learn how much they're enjoying this vegetarian stew. This recipe makes a large batch which is great for freezing leftovers for days when you are just too lazy to cook but want something hearty.

Ingredients:

• 1 Pumpkin or 1 Can of Pure Pumpkin (depending on availability)
• 2 Medium Carrots
• 1 Onion
• 1 Celery Stalk
• 2 Cloves of Garlic, Grated
• 2 Tbsp Tomato Paste
• 1 tsp Sambal Oeleck (chili paste)
• 1 Bottle of Mill Street Tankhouse 
• 4 Cups Vegetable Stock or Water
• 1 Can Diced Tomatoes
• 2 Medium Sweet Potatoes, cubed
• 1 Cup Red Lentils
• 1 Bay Leaf
• 1 Tbsp Curry Powder
• 1/2 tsp Nutmeg
• 2 tsp Cinnamon
• Fresh Cilantro
• Pinch of Ground Cloves
• Brown Sugar to taste

Preparation:

Tankhouse is one of my faves but can be replaced by any rich dark ale.

• If you are lucky enough to be using a fresh pumpkin, preheat your oven to 350 degrees Fahrenheit, and cut that bad boy in half right down the middle.  Oil it up and season with salt and pepper, inside and out. Cook,  cut side down, until soft all the way through.
• Heat a small amount of vegetable oil in a large pot. Chop your onion, celery and carrot roughly then add to oil, sweating until just cooked. Add grated garlic, sambal oelek and tomato paste; continue cooking until fragrant. Add full bottle of beer and mix ensuring all bits of food that have become stuck to the bottom of the pot are dislodged.
• Add stock, tomatoes, lentils, sweet potatoes and all spices. Cook covered on low heat for around two hours, making sure that the sweet potatoes are cooked through. Season to taste with salt, pepper, brown sugar and fresh chopped cilantro. REMOVE BAY LEAF, and serve. 

This stew is great on top of a pile of cooked pearl barley, brown rice or string pasta. It's also best with a great big dollop of sour cream (though this renders the dish no longer vegan).