Smokey-Spooky Pumpkin, Chorizo and Butter Bean Stew.

I searched all the shops yesterday and eventually found a pumpkin for Halloween carving tonight.  I decided to cook the innards last night so that we would have to shell ready to lantern-fy tonight.

I came up with this super easy and tasty stew inspired by some delicious chorizo from my pals at Chuck and Bobs.  I served it inside the pumpkin which looked really fun and kept the meal hot for ages (perfect for seconds...and thirds - it was so yummy).  I'll definitely make this one for a dinner party (and not just a Halloween one).  Serve with steamed broccoli and mash, or a crusty loaf.

Ingredients (serves 4)

3 tbsp oil
1 medium sized pumpkin
3 fat garlic cloves, finely chopped
1 onion, finely chopped
1 yellow pepper, chopped into chunks
375 g good quality free-range chunky cooking chorizo, sliced into inches
120 g mushrooms, sliced or halved if big
1 tin plum tomatoes (plus 1/2 a can of water)
50 g tomato puree
2 tsp dried thyme
2 bay leaves
1 heaped tsp sweet smoked paprika
pinch dried red chili flakes
1 small glass red wine
salt and black pepper
1 can of butter beans, drained and rinsed
sour cream to garnish

Method

1. First tackle the pumpkin bearing in mind that you want it as your serving dish - slice off the top...

...and scoop out the innards, leaving a good inner layer to stop any leaks.

Discard the seeds (or wash, dry and pan fry for a salad), and chop up the flesh into chunks.

2. Heat the oil  in a large saucepan and fry the garlic and onion until translucent and soft.  Then add the yellow pepper, chorizo and mushrooms.  Fry, over a moderate heat, for 5 minutes, stirring.

3.  Add the remaining ingredients plus the pumpkin chunks but not the beans and bring to the boil.  Turn down the heat and allow to simmer with the lid on for 15 minutes.  Add the butter beans and warm through.
4. Ladle the stew into the pumpkin shell, dollop over some sour cream and then return the lid.  Serve on the table with a large audience..

So much fun.