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Nutrition Facts
Serving Size 1 (508g) Recipe makes 4 servings The following items or measurements are not included below: beans
Calories 130
Calories from Fat 35		(26%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 60mg		2%
Potassium 918mg		26%
Total Carbohydrate 24.0g		8%
	Dietary Fiber 3.9g	15%
	Sugars 11.0g
Protein 3.1g		6%
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One Pot Cajun Pumpkin

Recipe #380195 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Stardustannie
Jul 4, 2009

Great served with a corn bread muffin or fresh crusty bread. A flavour filled vegetarian dinner, enjoyed by the meatlover in our family also.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
2 celery ribs, finely chopped
3 carrots, chopped
1 large leek, chopped
2 tablespoons cajun seasoning
500 g pumpkin, peeled and diced (butternut is a good choice)
400 g chopped peeled tomatoes
420 g mexican beans (beans in a mexican style chili sauce)
150 ml water
1 tablespoon brown sugar

Directions

1
Add oil to a large sauce pan over low heat.
2
Add the celery, leek, garlic and carrots and let sweat out for 5 minutes stirring so nothing catches or browns.
3
Add the Cajun seasoning and pumpkin, then fry for 5 minutes, so the vegetables are well coated.
4
Add 150 mls water.
5
Add tomatoes and beans, cook till pumpkin is tender.
6
Add brown sugar, stir through then serve.

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Featured Reviews for This Recipe

From: ksduffster

On Oct 22, 2009

This was very tasty! Even DH, who squinched up his nose when told what was for dinner, had two big bowls! I was initially hesitant about adding the sugar at the end because I was afraid that it would make it too sweet, which is our usual problem with many pumpkin dishes. The single Tbsp was the perfect amount though. It took the edge off some of the spice and brought out a subtle sweetness from the carrots and pumpkin (I used a sugar pie pumpkin). I think I simmered the stew for about 20 minutes - once I got everything in the pot, I mixed up the cornbread and put it in the oven. When the bread was done, the pumpkin was tender. I'll definitely be making this again, maybe serving over rice instead of with the bread next time. Thanks!